Description

Thanks to the natural moisture from zucchini, this bread stays fresh for days without drying out. It’s a foolproof quick bread that works equally well for breakfast, as a snack, or even as a sweet treat after dinner. Bake one loaf to enjoy now and freeze the second for later—you’ll thank yourself when the craving strikes.

Ingredients

Scale

2 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking soda

1 tablespoon cinnamon

1 teaspoon salt

3 large eggs

2 cups grated zucchini (about 2 small)

3/4 cup vegetable oil

1 tablespoon vanilla extract

1 1/2 cups chopped walnuts or pecans

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Instructions

Preheat oven to 350°F. Grease or line two 8×4-inch loaf pans.
In a bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
In a large bowl, beat eggs. Add zucchini, oil, and vanilla; mix well.
Stir in dry ingredients and nuts until just combined.
Divide batter between pans. Bake 50–60 minutes, until a toothpick comes out clean.
Cool in pans 5 minutes, then transfer to wire rack.