Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon or to taste
- 3 large eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Prepare the Oven and Pans: Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch loaf pans.
- Combine Dry Ingredients: Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
- Mix Wet Ingredients: In a separate large bowl, beat eggs, oil, sugar, and vanilla together with an electric mixer until combined; then add the flour mixture and beat well.
- Add Zucchini and Walnuts: Fold in the shredded zucchini and chopped walnuts until well incorporated.
- Fill the Pans: Pour the batter into the prepared pans.
- Bake: Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Allow to cool in the pans on a wire rack for 20 minutes.
- Cool Completely: Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
- Prep Time: 15 minutes |
- Cook Time: 40 minutes