A delightful zucchini bread recipe with a hint of cinnamon, perfect for any occasion.
Preheat your oven to 325°F (165°C) and grease two loaf pans.
Greasing the pans ensures the bread doesn't stick and comes out easily after baking.
In a blender, combine the eggs, grated zucchini, and vanilla extract. Blend until smooth.
Blending the zucchini with the eggs creates a uniform mixture that incorporates well with the dry ingredients.
In a large mixing bowl, sift together the sugar, flour, cinnamon, baking soda, salt, and baking powder.
Sifting the dry ingredients helps to remove lumps and evenly distribute the leavening agents.
Pour the blended zucchini mixture into the bowl with the dry ingredients and stir until just combined.
Avoid overmixing to keep the bread tender and light.
Fold in the chopped walnuts gently.
Folding in the nuts ensures they are evenly distributed without deflating the batter.
Divide the batter evenly between the prepared loaf pans.
Using a spatula can help scrape all the batter from the bowl into the pans.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the bread a few minutes before the timer ends to avoid overbaking.
Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom of the bread from becoming soggy.
Slice and serve the zucchini cinnamon loaf as a delightful snack or breakfast treat.
Serve with a dollop of butter or cream cheese for added indulgence.
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