About the Recipe
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
How to Make Zucchini Bread
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Zucchini Bread Ingredients
These are the budget-friendly ingredients you’ll need to make homemade zucchini bread:
Flour: This traditional zucchini bread recipe starts with all-purpose flour, which creates structure in the batter.
Salt: A teaspoon of salt enhances the overall flavor, but it won’t make the zucchini bread taste salty.
Leaveners: Baking powder and baking soda act as leaveners, which means they help the zucchini bread rise.
Cinnamon: Ground cinnamon lends warmth and depth of flavor.
Eggs: Three whole eggs add moisture and help bind the batter together.
Oil: A neutral oil, such as vegetable oil, adds even more moisture.
Sugar: White sugar sweetens things up. Some reviewers say they prefer to use a blend of white and brown sugars.
Vanilla: Vanilla extract enhances the overall flavor of the zucchini bread. Use store-bought or homemade vanilla extract.
Zucchini: You’ll need two cups of freshly grated zucchini.
Nuts: This recipe calls for walnuts, but you can use pecans (or the nuts of your choice) if you wish.
How Do You Make Zucchini Bread?
Here’s a brief overview of what you can expect when you make this old-fashioned zucchini bread recipe:
1. Sift the dry ingredients together.
2. Beat the wet ingredients together.
3. Beat the dry mixture into the wet mixture.
4. Stir in the grated zucchini and nuts.
5. Pour the batter into the prepared pans.
6. Bake until a toothpick comes out clean.
How to Store Zucchini Bread
Store freshly made zucchini bread (tightly wrapped in storage wrap and/or aluminum foil) at room temperature for up to two days or in the refrigerator for up to one week.
Can You Freeze Zucchini Bread?
To freeze zucchini bread, wrap the cooled loaves in a layer of storage wrap. Then wrap them in a layer of aluminum foil. Freeze for up to three months.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.