Description
Turn fresh zucchini into a tender, cinnamon-scented loaf that stays wonderfully moist in every slice. This easy homemade favorite is perfect for breakfast, snacking, or sharing.
Ingredients
Scale
- 1 1/2 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
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini
- 1/2 cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9 x 5-inch loaf pan with nonstick spray and parchment paper.
- Wash and finely shred the zucchini, then lightly press out excess moisture if it looks very watery.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and gently fold until almost combined.
- Fold in the shredded zucchini and optional nuts just until incorporated.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the loaf in the pan for 10 to 15 minutes, then transfer it to a cooling rack.
- Cool for at least 45 minutes before slicing and serving.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American