1. Preheat oven to 350°F (175°C). Grease/line two 9×5-inch loaf pans.
2. In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, beat eggs, add zucchini, oil, and vanilla. Mix well.
4. Combine wet and dry mixtures until just combined.
5. Gently fold in chopped walnuts (if using) or other extra toppings.
6. Divide batter into pans and smooth tops.
7. Bake 50-60 mins until a toothpick comes out clean.
8. Cool in pans for 10-15 mins, then transfer to a wire rack.
9. Slice when completely cool. Store airtight at room temperature or in the fridge for longer freshness. Enjoy!
Notes:
– For added flavor and texture, you can fold in 1/2 cup of chopped walnuts or pecans into the batter.
– To make this recipe even more indulgent, consider adding 1/2 cup of chocolate chips or raisins.
– Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy your deliciously moist Extra Moist Zucchini Bread, a fantastic treat perfect for any occasion!
