Autumn Zucchini Bread

This straightforward zucchini bread celebrates fall flavors with plenty of cinnamon warmth and optional walnut crunch in every slice.

Grated zucchini keeps the crumb impossibly moist while vanilla and sugar create a tender, cake-like texture that stays fresh for days.

Bake up two loaves in an hour for breakfast treats, afternoon snacks, or lunchbox surprises.

Kitchen Tips

• Use the large holes on a box grater for fluffy shredded zucchini
• Don’t skip the vanilla - it rounds out the spice and adds subtle depth
• Add walnuts for texture or leave them out for nut-free options
• Freeze one loaf wrapped tightly in plastic wrap and foil for up to 3 months