Classic Zucchini Bread
User Reviews
4.5
108 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
20
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Course
Bread
Classic Zucchini Bread
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This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey.
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Ingredients
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 3 cups flour
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cup Chopped Pecans optional
Instructions
- Preheat oven to 350°F. Grease 2 8x4-inch loaf pans and line with parchment paper. Set aside.
- Beat together eggs and sugar until lightened in color. Beat in the vegetable oil. Mix in the vanilla and zucchini. Set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pecans.
- Divide the batter between the prepared pans. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.
- Let the loaves cool for 20 minutes before turning them out from the pans. Place the loaves on cooling racks to finish cooling.
Notes
- Makes 2 8x4-inch loaves.
Genuine Reviews
User Reviews
Overall Rating
4.5
108 reviews
Excellent
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