Description

This deliciously moist zucchini bread recipe is a classic homemade treat perfect for breakfast or a snack. Made with shredded zucchini, warm spices like cinnamon and nutmeg, and a touch of sweetness from both granulated and brown sugar, it creates a tender, flavorful loaf. Optional chopped nuts add a delightful crunch. The bread is easy to prepare and baked to perfection, resulting in a moist texture that stays fresh for days.

Ingredients

Scale

Vegetables

2 cups shredded zucchini (do not drain or squeeze)

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)

Wet Ingredients

2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract

Optional

1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and optional ground nutmeg to evenly distribute all the dry spices and leavening agents.
Combine Wet Ingredients: In a large bowl, beat the eggs with vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
Add Zucchini: Stir the shredded zucchini directly into the wet ingredients, ensuring it is evenly mixed without draining any moisture for a moist texture.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and gently stir just until combined to avoid overmixing and ensure a tender crumb. Fold in the chopped nuts if you are using them.
Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top evenly to help the bread bake consistently.
Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean, indicating it is fully baked.
Cool: Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set well before slicing.

Notes

Do not drain or squeeze the shredded zucchini to retain moisture for a perfectly moist bread.
Using both granulated and brown sugar adds depth of flavor and additional moisture.
Optional nuts add texture but can be omitted for a nut-free version.
Check the bread starting at 50 minutes to avoid overbaking and drying out the loaf.
Store leftover bread wrapped at room temperature or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American