Zucchini Bread

🛒 Ingredients

• All-purpose flour 240 g · 864 kcal
• Granulated sugar 300 g · 1200 kcal
• Vegetable oil 120 g · 1062 kcal
• Large eggs 100 g · 156 kcal
• Shredded zucchini 242 g · 36 kcal
• Baking soda 5 g · 0 kcal
• Baking powder 4 g · 0 kcal
• Ground cinnamon 4 g · 0 kcal
• Vanilla extract 5 g · 0 kcal
• Salt 12 g · 0 kcal
• Chopped walnuts 60 g · 390 kcal

👨‍🍳 Instructions

1. Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt.
2. In a separate medium bowl, whisk together the vegetable oil, large eggs, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix. Fold in the shredded zucchini and chopped walnuts until evenly distributed.
4. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can tent it with foil.
5. Let the zucchini bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve plain, or with butter, cream cheese, or a dusting of powdered sugar.