Cozy Zucchini Bread for Effortless Comfort
A tender, moist zucchini bread with warm cinnamon, toasted nuts, and a gentle crumb. Perfect for cozy moments, this no-fuss recipe makes two loaves ideal for sharing or freezing.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 cups grated zucchini (about 2 small)
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chopped walnuts (or pecans)
Instructions
- Preheat your oven to 350°F and lightly grease two 8×4-inch loaf pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, stir together the grated zucchini, vegetable oil, eggs, and vanilla extract.
- Add the dry ingredients and chopped nuts to the zucchini mixture. Gently fold until just combined.
- Divide the batter evenly between the prepared loaf pans. Tap the pans on the counter to smooth the batter.
- Bake for 55–60 minutes until golden and a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For richer flavor, toast the walnuts/pecans before adding them.
Freeze cooled loaves wrapped tightly for up to 3 months.
If making one loaf at a time, double prep time and adjust baking to 60–65 minutes.
Freeze cooled loaves wrapped tightly for up to 3 months.
If making one loaf at a time, double prep time and adjust baking to 60–65 minutes.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 20gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 20mgSodium: 50mgFiber: 1gSugar: 18g
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