Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp nutmeg (optional)

Wet Ingredients

2 large eggs
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil or melted coconut oil
1 tsp vanilla extract
1 ½ cups grated zucchini (lightly drained but not dry)

Optional Add-ins

½ cup chopped walnuts or pecans
½ cup chocolate chips
¼ cup raisins or shredded coconut

Instructions

1. Preheat & Prepare

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment for easy removal.

2. Grate the Zucchini

Use a box grater (no need to peel). Wrap zucchini in a clean towel and gently squeeze out excess moisture — not too much, as the moisture keeps the loaf tender.

3. Mix the Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4. Blend the Wet Ingredients

In a large bowl, whisk the eggs, sugars, oil, and vanilla until smooth.

5. Combine

Fold the grated zucchini into the wet mixture. Add dry ingredients and stir until just combined. Fold in optional add-ins if using.

6. Bake

Pour batter into the prepared pan. Bake for 55–60 minutes or until a toothpick inserted into the center comes out mostly clean. Let cool before slicing.

Notes

For the best results, avoid overmixing the batter — this can make your zucchini bread dense instead of moist and tender.

You don’t need to peel the zucchini. The skin is soft, nutritious, and blends right into the bread.

Gently squeeze the grated zucchini to remove excess moisture, but don’t dry it out completely — some moisture is essential for that perfect texture.

Let the bread cool completely before slicing to prevent crumbling.

Zucchini bread flavors deepen over time — it often tastes even better the next day!