Zucchini Bread

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 3 teaspoons cinnamon — ground
• 1 teaspoon salt
• ½ cup walnuts or pecans — chopped

Wet Ingredients

• 3 large eggs — beaten
• 2 cups sugar
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 cups zucchini — grated; peel and remove large seeds if very large or tough

1. Prepare the Oven and Pans: Position a rack in the center of the oven and preheat to 325°F. Grease and flour two 8 x 4-inch loaf pans thoroughly.
2. Prepare the Zucchini: Trim the zucchini. If it is very large or the skin is tough, peel it and remove the mature seed core. Grate the zucchini, then measure 2 cups. Lightly blot with paper towels only if it is dripping wet; do not squeeze it dry.2 cups zucchini
3. Mix the Wet Ingredients: In a large mixing bowl, beat the eggs with a whisk until blended, about 30 seconds. Whisk in the sugar and vegetable oil until smooth. Stir in the vanilla extract and grated zucchini.3 large eggs, 2 cups sugar, 1 cup vegetable oil, 3 tsp vanilla extract, 2 cups zucchini
4. Mix the Dry Ingredients: In a separate medium bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder until the cinnamon and leaveners are evenly distributed.3 cups flour, 1 tsp salt, 3 tsp cinnamon, 1 tsp baking soda, ¼ tsp baking powder
5. Finish the Batter: Add the dry ingredients to the wet mixture and fold gently with a rubber spatula just until no dry streaks remain. Fold in the chopped nuts. Divide the batter evenly between the prepared loaf pans and smooth the tops.½ cup walnuts or pecans
6. Bake: Bake on the center rack for 60–70 minutes, beginning to check around 55 minutes. The loaves are done when they are domed and golden brown, a crack has formed across the top, and a long tester inserted into the center comes out clean or with a few moist crumbs but no wet batter. An instant-read thermometer inserted into the center should register approximately 200–205°F. If the tops are becoming too dark before the centers are done, cover the pans loosely with foil for the remaining baking time.
7. Cool: Let the loaves cool in their pans for 10–15 minutes. Turn them out onto a cooling rack and cool completely for neat slices. For thick warm slices, allow the bread to rest for at least 30 minutes before cutting.