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Homemade Zucchini Bread
This classic homemade zucchini bread is wonderfully moist, tender, and warmly spiced. Fresh grated zucchini adds natural moisture without overpowering the flavor, making this an easy and comforting loaf for breakfast, snacks, or dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated zucchini, lightly squeezed
1/2 cup chopped walnuts or pecans, optional
Preparation Steps
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
Stir the grated zucchini into the wet mixture. Add the dry ingredients and gently mix just until combined. Fold in the nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for about 15 minutes, then transfer the loaf to a wire rack and allow it to cool before slicing.
Serving Tip
Serve slightly warm with a little softened butter, or enjoy it the next day when the flavors have developed and the loaf is even more moist.
