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–+ servings

Homemade Cinnamon Walnut Zucchini Bread

This deliciously moist zucchini bread is packed with flavor from vanilla and cinnamon, with crunchy walnuts throughout. It's incredibly easy to prepare, stays moist for days, and is the perfect way to use up summer's abundant zucchini harvest.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 slices (2 loaves)
Course: Bread
Cuisine: American
Calories: 256
Ingredients Method Nutrition

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • ¼ teaspoon baking powder
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini about 2-3 medium zucchini
  • 1 cup chopped walnuts

Method
 

  1. Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
  2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and baking powder. Set aside.
  3. In a large bowl, beat the eggs until light and frothy. Mix in the oil, sugar, and vanilla extract until well combined.
  4. Stir in the grated zucchini until evenly distributed throughout the wet mixture.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  6. Gently fold in the chopped walnuts.
  7. Divide the batter evenly between the prepared loaf pans.
  8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  9. Allow the bread to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Nutrition

Calories: 256kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 23mgSodium: 171mgFiber: 1gSugar: 19g
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