Det bästa zucchinibrödet

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1. 1
   Lightly grease two 8½x4½" loaf pans with vegetable oil or cooking spray. Preheat oven to 350°F.
2. 2
   Whisk 3 cups all-purpose flour, 1 tsp. kosher salt, 1 tsp. baking soda, ¼ tsp. baking powder, and 1 Tbsp. ground cinnamon in a medium bowl to combine.
3. 3
   With an electric mixer or whisk, beat 3 large eggs in a large bowl until light and foamy, about 3 minutes. Add 2 cups sugar, 1 cup vegetable oil, 2 cups grated zucchini, and 1 Tbsp. vanilla extract and mix lightly but well.
4. 4
   Add dry ingredients to the egg-zucchini mixture. Stir until well blended, add 1 cup coarsely chopped toasted walnuts, and divide batter between prepared pans. Bake until top is golden brown and a toothpick or other tester inserted into the center comes out clean, about 1 hour. Cool on a wire rack.  Editor’s note: This recipe first appeared on Epicurious in August 2015 as ‘James Beard’s Zucchini Bread.’ Head this way for banana bread, pumpkin bread, and more of our favorite quick bread recipes →