Zucchini Bread

A moist, tender zucchini bread with a golden crust, subtle sweetness, and warm spice. Easy to make for breakfast, snacks, or tea time.

This zucchini bread is soft, moist, and lightly sweet with a gentle hint of cinnamon. It is an easy homemade loaf that makes excellent use of fresh zucchini and works beautifully for breakfast, afternoon tea, or a simple snack. The texture stays tender for days, and the recipe comes together with basic pantry ingredients.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 2 cups finely grated zucchini, lightly squeezed
• 1/2 cup chopped walnuts or pecans, optional

Instructions

1. Preheat the oven to 350 F. Grease and line a 9 x 5 inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until well combined.
4. Stir the grated zucchini into the wet mixture.
5. Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. Do not overmix.
6. Fold in the nuts if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.