Tender, flavorful zucchini bread that stays perfectly moist and delicious with every slice.

3 large eggs

2 cups sugar

1 cup oil (see notes for substitutions)

2 cups shredded zucchini

1 cup black walnuts (optional)

3 cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

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Preheat your oven to 300 °F (about 150 °C). Grease two 9-inch loaf pans.

In a mixer, combine eggs, sugar, oil, and zucchini. Beat for about 5 minutes.

In a separate bowl, whisk together flour, baking soda, and baking powder.

Gradually fold the dry mix into the wet ingredients until just combined.

Divide the batter between the prepared pans and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.

To reduce fat, substitute half the oil with mashed banana — readers report excellent results.

This recipe is easily adaptable: mix-ins like raisins, dried cranberries, or chopped walnuts work beautifully.

Halve all ingredients except for the eggs if you’d like to make just one loaf—use 2 eggs instead of 3.