Mixing the Batter and Baking the Loaves

• I always start by preheating my oven to 350˚F (175˚C). While the oven heats up, I grease two 8×4-inch loaf pans with either butter or non-stick spray. Sometimes, I’ll also line them with parchment paper for an easy release later.
• In a medium mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. This helps evenly distribute the leavening agents and spices throughout the batter.
• In a large bowl, I stir together the grated zucchini, vegetable oil, eggs, and vanilla extract. No need to drain the zucchini—the moisture it adds is what makes this bread so soft and tender.
• Next, I add the dry ingredients to the zucchini mixture. I sprinkle in the chopped walnuts (or pecans) at this stage, too. Using a spatula or wooden spoon, I gently fold everything together just until no dry flour remains. The key here is not to overmix—it can lead to tough bread.
• I divide the batter evenly between the two prepared loaf pans and smooth the tops. Then into the oven they go! I bake the loaves for 50–60 minutes, or until a toothpick inserted into the center comes out clean. After about 30 minutes, I loosely tent the tops with foil to prevent over-browning while the inside finishes baking.