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Mom’s Zucchini Bread

A classic moist zucchini bread made with grated zucchini, cinnamon, and nutmeg in one easy bowl.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • ½ cup chopped walnuts optional

Equipment

  • 9x5-inch loaf pan
  • Box grater
  • Two mixing bowls
  • Wire cooling rack
  • Kitchen towel (for squeezing the zucchini)

Method
 

  1. Step 1: Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Step 2: Whisk the dry ingredients together.
  3. Step 3: Whisk the eggs, sugars, oil, and vanilla until smooth.
  4. Step 4: Stir in the zucchini and fold in the dry ingredients until just combined.
  5. Tip: Do not overmix.
  6. Step 5: Pour into the pan and bake 60 to 70 minutes.
  7. Tip: Tent with foil if the top browns too fast.
  8. Step 6: Cool in the pan for 15 minutes, then cool completely on a rack.

Notes

Calories are an estimate per slice without nuts.
Squeeze the zucchini lightly but do not wring it dry.