Yield 2 loaves (12 pieces each)
Test Kitchen Approved
Turn your garden harvest into a treat! We’ll teach you how to make zucchini bread that’s perfectly snack-able.
Ingredients
2 cups sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
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1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans
Directions
Preheat oven to 350°. Grease two 8×4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.
Nutrition Facts
1 piece: 229 calories, 11g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 3g protein.