Moist, flavorful loaf loaded with shredded zucchini, cinnamon, and nuts—ideal for breakfast or snacking.
# 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 - 3/4 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract
→ Add-ins
13 - 2 cups zucchini, grated and excess moisture squeezed out
14 - 3/4 cup chopped walnuts or pecans
# How-To:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
03 - In a large bowl, beat eggs, granulated sugar, and brown sugar until combined. Add oil, melted butter, and vanilla; mix until smooth.
04 - Stir the grated zucchini into the wet mixture until evenly distributed.
05 - Gradually fold in the dry ingredients until just combined. Do not overmix to maintain texture.
06 - Gently fold in chopped walnuts or pecans until evenly distributed throughout batter.
07 - Transfer batter to prepared loaf pan and smooth the top with a spatula for even baking.
08 - Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
