Moist Zucchini Cinnamon Bread (Printable version)

Delicious moist loaf with shredded zucchini, cinnamon spices, and crunchy nuts for a delightful treat.

# What You'll 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

# How to Make:

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 with granulated and brown sugars until smooth. Add oil, melted butter, and vanilla; mix thoroughly.
04 - Stir grated zucchini into the wet mixture until evenly incorporated.
05 - Fold dry ingredients into the wet mixture gradually until just combined; avoid overmixing to maintain tenderness.
06 - Gently fold in chopped walnuts or pecans.
07 - Pour batter into prepared loaf pan, smoothing 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 - Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It sneaks vegetables into something that tastes like dessert for breakfast, and no one minds.
  • The kitchen fills with the kind of smell that makes people ask what you're baking before they even walk in.
  • One loaf feeds you for days, and it freezes beautifully for those moments when you need comfort food fast.
02 -
  • Squeezing the zucchini of excess moisture is not optional; this is the difference between moist bread and soggy bread, and I learned this the hard way.
  • Overmixing the batter after you add the flour will make your bread dense and crumbly no matter what else you do right.
  • A toothpick coming out completely clean might mean the bread is slightly overdone; a few moist crumbs are better than dry crumbs.
03 -
  • Toast your nuts lightly in a dry skillet before chopping and folding them in; it deepens their flavor and makes the bread taste less generic.
  • If your zucchini is very watery, grate it into a colander, salt it lightly, and let it sit for ten minutes before squeezing—it releases even more moisture and intensifies the vegetable flavor.
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