Zucchini Bread

This zucchini bread is easy to make, delicious, and perfectly spiced with cinnamon and a hint of nutmeg. The zucchini has a mild, slightly sweet flavor that gives the bread a perfectly soft, moist texture.

5 from 5 votes

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Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: 9 x 5" loaf

Equipment

9 x 5" loaf pan

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup granulated sugar
¾ cup brown sugar, packed
¾ cup vegetable oil
2 large eggs, room temperature
2 teaspoon vanilla extract
2 cups grated zucchini, unpeeled and lightly packed

Instructions

Preheat oven to 350°F. Line the bottom of a 9 x 5" loaf pan with parchment paper and spray with non-stick cooking spray.
Use the large holes of a box grater to grate the zucchini. Do not wring out the moisture.
In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a larger bowl, whisk together the granulated sugar, brown sugar, vegetable oil, room temperature eggs, vanilla extract, and grated zucchini.
Add the dry ingredients to the wet ingredients and whisk until fully combined. Pour into the prepared loaf pan and loosely cover the top with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for 25-30 minutes. The bread is done when a toothpick inserted into the center comes out clean.

Notes

Zucchini bread tastes best on day 2.

Store at room temperature in an airtight container for up to 3 days or in the fridge for 1 week.