Instructions
- Preheat oven to 350˚F. Prepare two medium loaf pans with parchment paper.
- Combine the flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Stir and set aside.
- In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
- Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
- Divide evenly into two medium loaf pans and bake for 1 hour.
Recipe Notes
Use the larger side of a cheese grater to shred the zucchini. There is no need to peel it first.If your zucchini is extra large (from the garden) you may need to scrape out some of the seeds.Do not squeeze the zucchini dry, the moisture is needed in this bread.Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.