Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with oil or line it with parchment paper.
- Grate the zucchini using a box grater, then place the shreds in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
- In a large mixing bowl, whisk the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth and slightly lighter in color.
- Sprinkle the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using) over the wet ingredients. Gently fold everything together with a spatula until just combined—be careful not to overmix.
- Fold in the squeezed zucchini and the chopped nuts (if using) until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Optionally, sprinkle a few extra nuts or a pinch of cinnamon on top.
- Bake for 50 to 60 minutes, checking at the 50-minute mark by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition
Notes
For a lighter texture, use cake flour instead of all-purpose. Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread freezes beautifully—wrap it tightly in plastic wrap and foil for up to 3 months. A common mistake is not squeezing the zucchini dry enough, which can make the bread soggy. Serve slices toasted with a pat of butter for a warm treat.