Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
16
Yield:
2 8×4-inch loaves
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8×4-inch loaf pans.
Beat eggs in a mixing bowl with an electric mixer until frothy. Slowly add sugar while continually beating. Stir in oil and vanilla; continue beating until mixture is thick. Stir in zucchini.
Mix flour, cinnamon, baking soda, salt, and baking powder together in a separate bowl; pour into zucchini mixture and stir until just combined. Mix in walnuts. Divide batter between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pans for 10 minutes, then loosen the edges with a knife, remove the loaves, and let cool completely on a wire rack.
Recipe Tip
Pecans can be used in place of walnuts if preferred.
Nutrition Facts (per serving)
| 294 | Calories |
| 15g | Fat |
| 38g | Carbs |
| 3g | Protein |
