Easy and Moist Zucchini Bread Recipe - MUST TRY!

flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a healthier nut option; sunflower seeds are more budget-friendly.

Preheat your oven to 350°F (175°C) with a rack in the center.

Generously butter two 8x4 metal baking pans and line the bottom with parchment paper.

In a large mixing bowl, add 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Whisk until well combined.

In another large mixing bowl, add 3 large eggs (at room temperature), 1/2 cup extra light olive oil, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Whisk until well blended.

Add the flour mixture to the wet ingredients and whisk until completely smooth without any lumps.

Grate 2 medium zucchini (about 1 pound) on the large holes of a box grater to yield 3 cups of grated zucchini. Add the grated zucchini to the batter and gently fold until combined.

Add 1 cup of chopped pecans to the batter and fold in gently.

Portion the batter evenly into the prepared baking pans using a kitchen scale for accuracy.

Bake in the preheated oven for about 50 to 60 minutes, or until the top is puffed and a toothpick inserted into the center comes out clean.

Let the bread cool in the pans for about 10 to 15 minutes, then transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens