Moist Green Zucchini Bread (Printable Version)

Moist, tender bread featuring grated green zucchini and subtle warming spices, ideal for any time of day.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1 tsp baking soda

03 - 1/2 tsp baking powder

04 - 1/2 tsp salt

05 - 1 1/2 tsp ground cinnamon

06 - 1/4 tsp ground nutmeg

07 - 2 large eggs

08 - 1/2 cup vegetable oil

09 - 1/2 cup granulated sugar

10 - 1/2 cup packed light brown sugar

11 - 1 tsp pure vanilla extract

12 - 2 cups finely grated green zucchini, excess moisture squeezed out

13 - 1/2 cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.

02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.

03 - Beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla in a large bowl until well combined.

04 - Stir grated zucchini into the wet mixture until evenly distributed.

05 - Add dry ingredients to wet ingredients and fold gently until just incorporated. Do not overmix.

06 - Fold in chopped nuts if using.

07 - Pour batter into prepared loaf pan and smooth the top.

08 - Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

09 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

01 -

Its the perfect way to use up that overwhelming zucchini harvest from your garden or farmers market
The texture is impossibly moist and tender, staying fresh for days if it lasts that long

02 -

Squeezing the excess moisture from your grated zucchini is crucial, otherwise your bread will be dense and gummy
Overmixing the batter develops gluten and makes the bread tough, so stop folding as soon as the flour disappears

03 -

Room temperature eggs incorporate more easily into the batter for a more uniform texture
Letting the bread cool completely before slicing prevents it from crumbling and falling apart