Description
Moist zucchini bread with cinnamon, walnuts, and a tender crumb inspired by Joanna Gaines.
Ingredients
Scale
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups grated zucchini
- 1 cup crushed walnuts
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking pan.
- Whisk oil, sugar, eggs, and vanilla in a large bowl.
- Whisk flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
- Add dry ingredients to wet ingredients and stir until combined.
- Squeeze excess moisture from zucchini.
- Fold zucchini and walnuts into batter.
- Pour batter into prepared pan.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool completely before slicing and serving.
Notes
- Drain zucchini well before adding to batter.
- Do not overmix the batter.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 39
- Sodium: 320
- Fat: 34
- Saturated Fat: 5
- Unsaturated Fat: 27
- Trans Fat: 0
- Carbohydrates: 72
- Fiber: 2
- Protein: 8
- Cholesterol: 62