Moist Green Zucchini Bread (Print Version)
A tender quick bread packed with grated green zucchini and warm spices, great for any time of day.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
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 teaspoon pure vanilla extract
→ Vegetables & Add-ins
12 - 2 cups finely grated green zucchini, excess moisture squeezed out
13 - 1/2 cup chopped walnuts or pecans
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan, ensuring all surfaces are coated to prevent sticking.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
03 - In a large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
04 - Stir the grated zucchini into the wet mixture until evenly distributed throughout the batter.
05 - Add the dry ingredients to the wet ingredients. Fold gently until just incorporated, being careful not to overmix as this can result in a dense bread.
06 - Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter attached.
09 - Allow the bread to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
# Expert Suggestions:
01 -
- The texture is impossibly moist without being heavy or dense
- It uses up all that extra zucchini from your garden or farmers market haul
02 -
- Squeeze the grated zucchini in a clean towel or paper towels to remove excess moisture
- Overmixing creates a tough, dense bread so fold gently and stop as soon as flour disappears
03 -
- Room temperature eggs incorporate better into the batter
- Start checking for doneness at 50 minutes since ovens vary