Moist quick bread packed with shredded zucchini, cinnamon, and crunchy nuts, perfect for any occasion.
# What You 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 (optional)
→ 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 grated zucchini, excess moisture squeezed out
14 - 3/4 cup chopped walnuts or pecans
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
03 - In a large bowl, beat eggs, granulated sugar, and brown sugar until well combined. Add vegetable oil, melted butter, and vanilla extract; mix until smooth.
04 - Stir in the grated zucchini until evenly distributed.
05 - Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
06 - Gently fold chopped walnuts or pecans into the batter.
07 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
