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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 20
Ingredients
3largeeggs
2cupssugar
1cupvegetable oil
1tablespoonvanilla extract
2cupsgrated zucchini
3cupsflour
1teaspoonfine sea salt
2teaspoonsbaking soda
½teaspoonbaking powder
1tablespooncinnamon
1cupchopped pecansoptional
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.