Editor's Note: Do you have the happy problem of having too much zucchini and don't quite know what to do with it all? This recipe for Zucchini Bread just might be what you need! This quickbread includes a medley of flavors that you and your family will love. It will also make a serious dent in your zucchini harvest! After the loaves have cooled completely, consider storing one loaf in the freezer to enjoy over breakfast or for a snack in a few weeks. You could even bake a few extra loaves of this easy bread recipe to share with friends and neighbors.
Makes2 loaves, or 24 slices
Make Ahead RecipeYes
Taste and TextureChewy, Nutty, Savory, Sweet
Type of DishQuickbreads
- 3 cups (750 mL) all-purpose flour
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) baking soda
- 3 extra-large eggs
- 1 cup (250 mL) granulated sugar
- 1 cup (250 mL) packed light brown sugar
- 2 cups (500 mL) canola oil
- 2 tsp (10 mL) vanilla
- 2 cups (500 mL) shredded zucchini
- 1¾ cups (425 mL) walnut pieces
Preheat oven to 325 degrees F (160 degrees C) and grease and flour two 9-by-5-inch (2 L) loaf pans.
Sift together flour, cinnamon, baking powder, salt and baking soda; set aside. Using an electric mixer, beat eggs, sugar and brown sugar until fluffy. Add oil and vanilla in a slow, steady stream, mixing constantly. Stir in flour mixture alternately with zucchini, making 3 additions of flour mixture and 2 of zucchini. Stir in nuts.
Pour into prepared pans and bake for 75 minutes, or until a tester inserted in the center of a loaf comes out with a crumb clinging to it.
Let cool in pans on a wire rack for 30 minutes. Remove from pans while warm.
2007 Andrew Schloss