Ingredients
DRY INGREDIENTS
• 1 ½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
WET INGREDIENTS
• 2 large eggs, at room temperature
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 ½ cups finely grated zucchini
OPTIONAL ADD-INS
• ½ cup chopped walnuts or pecans
• ½ cup semisweet chocolate chips
Instructions
1. Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line the bottom and long sides with parchment paper.
2. Wash and dry the zucchini. Trim off the ends, then finely grate it using a box grater.
3. Measure 1 ½ cups of grated zucchini. Do not squeeze out the moisture unless the zucchini is unusually wet and dripping.
4. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
5. In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and glossy.
6. Stir the grated zucchini into the wet mixture until evenly combined.
7. Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula just until no dry streaks of flour remain.
8. Fold in the chopped nuts or chocolate chips, if using. Do not overmix the batter.
9. Pour the batter into the prepared loaf pan and smooth the top.
10. Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
11. If the top browns too quickly, loosely cover the loaf with aluminum foil during the final 10 to 15 minutes.
12. Place the pan on a wire rack and let the bread cool in the pan for 15 to 20 minutes.
13. Run a thin knife around the short sides, then lift the loaf out using the parchment paper.
14. Allow the zucchini bread to cool for at least 30 more minutes before slicing.
Notes
• Small or medium zucchini work best because they have tender skin and fewer large seeds.
• There is no need to peel the zucchini. The skin softens as the loaf bakes.
• Measure the zucchini after grating it.
• Do not squeeze out all the zucchini liquid. That natural moisture helps keep the bread soft.
• If the grated zucchini is dripping wet, blot it lightly with paper towels instead of wringing it completely dry.
• Measure the flour by spooning it into the measuring cup and leveling the top. Scooping directly from the flour bag can add too much flour and make the loaf dry.
• Mix the batter only until the flour disappears. Overmixing can make quick bread dense or rubbery.
• Walnuts, pecans, chocolate chips, or raisins may be added. Keep the total amount of add-ins to about ½ cup.
• Store the completely cooled bread in an airtight container at room temperature for up to 3 days.
• Refrigerate the bread for up to 1 week for longer storage.
• To freeze, tightly wrap the whole loaf or individual slices and place them in a freezer-safe bag. Freeze for up to 3 months.
• Thaw the bread at room temperature while still wrapped.
• The nutrition estimate does not include optional nuts or chocolate chips.