Easy Homemade Zucchini Bread – Moist & Delicious
This easy homemade zucchini bread is moist, tender, and warmly spiced with cinnamon and nutmeg. Made with freshly shredded zucchini, olive oil, and simple pantry ingredients, it’s a delicious way to use up garden zucchini and makes the perfect breakfast, snack, or afternoon treat.
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup light olive oil
- 3 large eggs
- 2 tsp. ground cinnamon
- 1 tsp ground nutmeg
- 1 Tbsp, vanilla
- 2 1/2 cups all purpose flour
- 2 tsp, baking soda
- 2 tsp. baking powder
- 3 cups shredded zucchini
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Grease a standard loaf pan.
- Prepare the zucchini. Shred the zucchini using the large holes of a box grater. Place the shredded zucchini on a clean paper towel and gently pat it dry to remove excess moisture. Do not squeeze it completely dry.
- Mix the wet ingredients. In a large bowl, whisk together the sugar, light olive oil, and eggs. Add the vanilla, cinnamon, and nutmeg and mix well.
- Add the zucchini and walnuts. Stir the shredded zucchini and 1 cup chopped walnuts into the wet ingredients until evenly incorporated.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and baking powder.
- Make the batter. Gradually add the dry ingredients to the zucchini mixture, stirring just until combined. Do not overmix.
- Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 -50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Don’t overmix the batter! Once you add the flour mixture, stir just until the ingredients are combined and you no longer see streaks of flour. Overmixing can develop the gluten and result in a dense, tough zucchini bread. A light hand will give you a softer, more tender loaf.