Classic Zucchini Bread

This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Ingredients

3 large eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups grated zucchini
3 cups flour
1 teaspoon fine sea salt
2 teaspoons baking soda
½ teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped pecans optional

Instructions

Preheat oven to 350°F. Grease 2 8x4-inch loaf pans and line with parchment paper. Set aside.
Beat together eggs and sugar until lightened in color. Beat in the vegetable oil. Mix in the vanilla and zucchini. Set aside.
In a large bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the pecans.
Divide the batter between the prepared pans. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaves comes out clean.
Let the loaves cool for 20 minutes before turning them out from the pans. Place the loaves on cooling racks to finish cooling.

Notes

Makes 2 8x4-inch loaves.