Zucchini Bread

From Serious Eats

  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups peeled, grated zucchini or other summer squash
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 cup shelled walnuts, chopped
  • Butter for greasing the pan

Preheat the oven to 350°F. Generously butter a 9x5x3-inch loaf pan. In a large bowl, beat the eggs, oil, sugar, and vanilla with an electric mixer until light and thick, about 5 minutes. Fold the squash into the egg mixture.

Sift the dry ingredients together. Fold into the wet ingredients until just combined. Fold in the walnuts. Pour the batter into the buttered loaf pan. Bake on the center rack until a cake tester comes out clean, approximately 1 hour 15 minutes.

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