Moist Zucchini Bread (Print Version)

Moist quick bread rich with shredded zucchini, cinnamon, and crunchy nuts perfect for snacking or breakfast.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg (optional)

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract

→ Add-ins

13 - 2 cups shredded zucchini, excess moisture removed
14 - 3/4 cup chopped walnuts or pecans

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
03 - Beat eggs, granulated sugar, and brown sugar in a large bowl until well combined. Add vegetable oil, melted butter, and vanilla extract; mix until smooth.
04 - Fold the shredded zucchini into the wet mixture until evenly distributed.
05 - Gradually fold dry ingredients into the wet mixture just until combined; avoid overmixing to maintain bread tenderness.
06 - Gently fold in chopped walnuts or pecans without overmixing.
07 - Pour batter into prepared loaf pan, smoothing the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • It sneaks vegetables into something that tastes like dessert, and nobody complains.
  • The cinnamon and nutmeg fill your whole kitchen with a smell that makes people think youve been baking all morning.
  • One loaf lasts nearly a week, perfect for grabbing before work or with an afternoon coffee.
02 -
  • Squeezing your zucchini dry is non-negotiable; even a handful of excess moisture turns this into gluey disappointment rather than tender bread.
  • Dont open the oven door before 50 minutes or the structure collapses, but do start checking around minute 48 to catch it at that perfect golden moment.
03 -
  • Room temperature ingredients mix more smoothly together, so take your eggs and butter out an hour before you start if you remember.
  • A dull toothpick makes testing easier than a sharp knife because it won't create cracks in the top while youre checking for doneness.
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