Description
Ina Garten’s zucchini bread is a delectable quick bread recipe that incorporates fresh zucchini, warm spices, and nuts to create a moist, flavorful loaf. It’s the perfect way to utilize an abundance of garden-fresh zucchini, turning it into a delightful baked good that can be enjoyed any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare two 8×4-inch loaf pans by greasing them.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the sugar and eggs until light and fluffy.
- Gradually mix in the oil and vanilla extract.
- Stir in the grated zucchini until well combined.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the walnuts and raisins if using.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.