moms zucchini bread

Breakfast

Mom's Zucchini Bread

This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon or to taste
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts

Directions

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf 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 shredded zucchini and chopped 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.