Zucchini Bread Recipe

Preheat oven to 350°F. Line two 8x4-inch loaf pans with parchment paper or spray them with nonstick baking spray.

In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon. (I always sift my dry ingredients, but it is not a must-do for this recipe.)

In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Fold in the grated zucchini.

Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.

Divide the batter evenly between the two loaf pans and spread it into an even layer. Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.

Let the loaves cool in the pan for 5 to 10 minutes. Then, turn them out onto a cooling rack to cool completely.