Zucchini Nut Bread | Cleveland Southside Moms

Ingredients

2 cups sugar

1 cup canola oil

3 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon grated lemon zest

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

2 cups shredded zucchini (about 2 medium)

1/2 cup chopped walnuts or pecans

Instructions

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.

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