Classic Moist Zucchini Bread
This vegetarian zucchini loaf features a dense, moist crumb spiced with cinnamon. It is a traditional breakfast baked good made with fresh garden zucchini and light olive oil.
Ingredients
- 3 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs
- 1 cup extra light olive oil
- 1 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 3 cup grated zucchini
- 1 cup chopped walnuts or pecans
Preparation
- 1
Preheat your oven to 175°C. Grease two 8x4-inch metal loaf pans with butter and line them with parchment paper for easy removal.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- 3
In a separate large bowl, whisk the eggs, oil, granulated sugar, and vanilla extract until well combined. Gradually add the dry flour mixture to the wet ingredients, stirring with a spatula just until incorporated—do not overmix.
- 4
Grate the zucchini using the large holes of a box grater. Gently fold the grated zucchini and the optional nuts into the batter until evenly distributed.
- 5
Pour the batter into the prepared pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
