If you are a banana bread fan – you are going to LOVE zucchini bread. The best part? You can’t even taste the zucchini, yet you are still getting an incredible amount of nutrients. Read on for a great weekend bake that will add a lot of dimension to your palate for the coming week!
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 3 eggs
- 1 cup coconut oil (vegetable oil if you prefer)
- 1 Tbs. ground cinnamon
- 1 cup sugar
- 3 cups all-purpose flour
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
Have your zucchini peeled and grated for smooth sailing!
Preheat oven to 325 degrees.
Grease two 8 x 4-inch pans and have them ready.
Combine the dry ingredients together in a medium-sized bowl: flour, salt, baking powder, baking soda, and cinnamon.
Combine and beat wet ingredients in a separate small bowl: eggs, oil, vanilla, and sugar.
Slowly add the combined dry ingredients into the wet mixture.
Stir in the grated zucchini and gently fold in the walnuts.
Pour the batter evenly into the two pans.
Bake for 50 minutes – add on five-minute increments if the inserted toothpick doesn’t come out clean from testing in the middle. Toothpick tester should have no residue on it if the bread is finished cooking.
The top should be golden brown.
Enjoy this nutritious bread for breakfast with melted butter on top or put in a Ziploc baggie and take it for a snack on the go!