Ingredients
Method
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans, or line them with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl, beat the eggs lightly. Add the vegetable oil, sugar, and vanilla extract. Mix well until the sugar is fully dissolved and the mixture is smooth.
- Stir in the grated zucchini until it is evenly distributed throughout the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense. If using, fold in the chopped nuts.
- Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve once cooled.
Notes
Use fresh zucchini and avoid squeezing out the moisture for a moist texture. Do not overmix the batter to prevent a dense loaf. Nuts are optional but add a nice crunch. Store in an airtight container for up to 3 days or freeze for longer storage.