Moist zucchini bread cinnamon nuts (Printable Version)

Moist bread with shredded zucchini, warm spices, and crunchy nuts, perfect for breakfast or snacks.

# 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 zucchini, grated and 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 with granulated and brown sugars until well blended. Add vegetable oil, melted butter, and vanilla extract; mix until smooth.
04 - Fold grated zucchini into the wet mixture until evenly distributed.
05 - Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
06 - Gently fold in the chopped walnuts or pecans.
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.

# Expert Advice:

01 -
  • The zucchini disappears into the crumb, making this bread impossibly moist without ever feeling heavy or dense.
  • It's a genuinely easy way to use up garden zucchini when you're drowning in them by mid-summer.
  • The warm spices give you that cozy baked-good smell that makes your whole kitchen feel like home.
02 -
  • Squeeze your zucchini thoroughly before adding it, or you'll end up with a soggy, dense loaf that tastes like regret.
  • Don't overmix the batter once you add the dry ingredients; you want some visible flour streaks gone but not a homogeneous, worked batter that produces a tough crumb.
  • The bread actually tastes better the next day when flavors mellow and the crumb sets up, so resist the urge to slice while it's still warm.
03 -
  • For extra moisture without changing the flavor profile, add 1/4 cup unsweetened applesauce to your wet ingredients, reducing the oil slightly to compensate.
  • If you're using store-bought walnuts or pecans, toast them lightly in a dry skillet for a minute before chopping—the flavor deepens and the bread tastes richer.
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