Name: Easy and Moist Zucchini Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2 eight-by-four-inch loaves, about 20 slices
Cuisine: American
Ingredients: 3 cups all-purpose flour, or 1:1 gluten-free flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 3 large eggs, at room temperature; 1 cup extra-light olive oil, canola oil or vegetable oil; 1 1/2 cups granulated sugar; 1 tablespoon vanilla extract; 3 cups loosely measured grated zucchini, from about 1 lb or 2 medium zucchini; 1 cup chopped walnuts or pecans, optional

Method

9 steps

Preheat the oven to 350°F (175°C). Butter two 8-by-4-inch metal loaf tins and line them with baking paper.
Whisk the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl.
In a large bowl, whisk the eggs, oil, sugar and vanilla until thoroughly blended.
Add the dry ingredients to the wet ingredients and stir only until combined. The batter will be thick.
Grate the zucchini using the large holes of a box grater. Do not peel, squeeze or drain it.
Fold the grated zucchini and any optional nuts into the batter until evenly distributed.
Divide the batter evenly between the two prepared tins.
Bake for 50 to 60 minutes, beginning to check at 50 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool in the tins for 10 to 15 minutes, then transfer the loaves to a wire rack to cool completely.