Zucchini Bread (makes 2 loaves)
Ingredients:
- 3 large eggs
- 2 cups sugar or 2 1/4 cups sugar
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt or 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract or 1 tablespoon vanilla extract
- 3 cups grated zucchini (raw and unpeeled) or 2 cups grated zucchini (about 2 small)
- 1 teaspoon cinnamon or 1 tablespoon cinnamon
- 1 cup chopped walnuts (optional) or 1 ½ cups chopped walnuts or pecans (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease two 8x4-inch or 9x5-inch loaf pans or line them with parchment paper.
- Wet ingredients: In a large bowl, beat the eggs. Add the sugar and oil; mix until well combined. Stir in the grated zucchini and vanilla extract.
- Dry ingredients: In a separate medium bowl, combine the flour, salt, baking soda, baking powder, and cinnamon with a whisk.
- Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts or pecans if using.
- Bake: Divide the batter evenly between the prepared pans. Bake for 50-60 minutes or until a toothpick inserted into the center of each loaf comes out clean.
- Cool: Cool in the pans for 5 minutes, then remove from the pans and cool completely on a wire rack.
Freezing Instructions:
- Allow the loaves to cool completely before freezing. This prevents sogginess.
- Wrap the cooled loaves tightly in plastic wrap and then foil for added protection.
- Store in a freezer-safe container or bag for up to 3 months.
- Thaw overnight in the refrigerator or on the counter. You can also thaw individual slices for a few seconds in the microwave.
Enjoy your delicious homemade zucchini bread!