This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!
- 3 large eggs , lightly beaten
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 cups unpeeled, grated zucchini (approx. 1 large zucchini)
- 3 cups all purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 cup chopped pecans (or walnuts)
- non stick spray or grease (for pans)
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Preheat oven to 325°F. Grease or spray two 9x5 loaf pans on the bottom and sides. Set aside.
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Place eggs in large mixing bowl (or the base of a stand mixer), and beat lightly. Add granulated sugar, vegetable oil and vanilla. Mix well (with stand mixer or hand held electric mixer), to combine.
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Grate unpeeled zucchini onto absorbent paper towels. Once done, press zucchini with more paper towels, to remove LOTS of moisture. Add zucchini to wet ingredients in bowl, and beat again, just until incorporated. Add flour/cinnamon/salt/baking soda and baking powder, and mix until everything is combined. STIR in the chopped pecans (or walnuts, if using).
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Divide batter between two greased loaf pans. Place pans on middle rack in preheated oven. Bake for 1 hour, or until a toothpick inserted into top of the bread comes out clean. Transfer baking pans to a wire rack; let cool 10-15 minutes, before attempting to remove bread. To remove, run a butter knife around the edges of the pan, then turn pan over, to release bread. Let cool (if desired), then slice and enjoy!
NOTE: If freezing, let bread cool completely. Wrap loaf in plastic wrap, then in aluminum foil, and store in freezer.