This Classic Zucchini Bread is just the right amount of sweet, moist, and tasty! You can eat this bread by itself, with chocolate chips, or with peanut butter chips.
INGREDIENTS
SERVINGS: 1 LOAF– 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)– 1 and 1/2 teaspoons ground cinnamon– 1/2 teaspoon baking powder– 1/2 teaspoon baking soda– 1/4 teaspoon ground nutmeg– 1/4 teaspoon salt– 1/2 cup (120 ml) oil (canola, vegetable, or melted coconut work well)– 1/2 cup (100 grams) brown sugar , lightly packed– 1/2 cup (100 grams) granulated sugar– 2 large eggs , room temperature– 1 teaspoon pure vanilla extract– 1 cup (125 grams) shredded zucchini , lightly packed– 1/2 cup (60 grams) chopped walnuts
INSTRUCTIONS
Preheat oven to 350°F (177°C). Use nonstick cooking spray to coat a 9x5-inch loaf pan, then line it with parchment paper for easier removal.
1
Mix flour, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl. Set aside.
2
Mix the oil, brown sugar, granulated sugar, eggs, and vanilla extract in a separate bowl. Mix in shredded zucchini.
3
Mix the wet and dry ingredients until just combined, then gently fold in the chopped walnuts. Spread the batter evenly in the loaf pan.
4
Bake at 350°F (177°C) for 45–55 minutes until a toothpick inserted into the center comes out clean. Cool in pan on wire rack for 20 minutes, then carefully remove and finish cooling on rack. Slice and enjoy after cooling!