Old Fashioned Zucchini Bread
A delightful and moist zucchini bread that combines the subtle sweetness of zucchini with warm notes of cinnamon, perfect for sharing over tea or coffee.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon For added warmth
Wet Ingredients
- 3 large eggs Beaten until fluffy
- 1 cup vegetable oil
- 2.25 cups granulated sugar
- 3 teaspoons vanilla extract
Main Ingredients
- 2 cups grated zucchini Fresh and grated
- 1 cup chopped walnuts Optional
Instructions
Preparation
- Preheat the oven to 325°F (163°C) and grease and flour two 8x4 inch loaf pans.
- In a large mixing bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon.
- In another large bowl, beat the eggs until fluffy. Add the vegetable oil, granulated sugar, and vanilla extract, and stir until well combined.
- Gradually fold the dry ingredients into the wet mixture, combining gently to avoid over-mixing.
Mixing
- Fold in the grated zucchini and chopped walnuts, ensuring they are evenly distributed.
- Divide the batter between the two prepared loaf pans, filling them generously but not to the brim.
Baking
- Bake the loaves for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaves to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Notes
To keep the bread fresh, store wrapped at room temperature for 2-3 days or refrigerate for up to a week. For longer storage, freeze wrapped in plastic wrap and aluminum foil for up to 3 months. When serving, it’s delightful with butter or cream cheese, and pairs well with coffee or tea.