Ingredients
Equipment
Method
Prep and mix
- Preheat the oven to 350°F and grease two 9x5 loaf pans (or one large loaf pan).
- Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined, with a uniform light spice color.
- Beat granulated sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until well combined and glossy.
- Stir in grated zucchini so the batter becomes speckled green-flecked and cohesive.
- Add the wet mixture to the dry mixture and fold until just combined, leaving no dry streaks.
- Fold in walnuts or pecans if using so they’re evenly distributed throughout the batter.
Bake and cool
- Divide the batter between the loaf pans and bake for 55–65 minutes at 350°F until a toothpick comes out clean and the top is deeply golden with a cracked crust.
- Cool in the pan for 20 minutes before transferring to a wire rack, letting the loaf set as steam releases.
Notes
Pro tip: grate zucchini without squeezing it—its moisture keeps the loaf tender and moist. Store wrapped at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices for up to 3 months for best texture. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend (check it includes xanthan gum) and bake as directed.