Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F, then grease two 9x5 loaf pans (or one large loaf pan).
Mix dry ingredients
- Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined.
Mix wet ingredients
- Beat granulated sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until well combined.
- Stir in zucchini, grated (do not squeeze — moisture helps) until the mixture looks uniformly green-flecked.
Combine and bake
- Add the wet mixture to the dry ingredients and fold until just combined, then fold in walnuts or pecans, chopped (optional) if using.
- Divide the batter between the prepared loaf pans and bake for 55–65 minutes at 350°F until a toothpick comes out clean and the top is deeply golden.
Cool and serve
- Cool the loaves in the pan for 20 minutes before transferring to a wire rack, so the cracked top sets and slice cleanly.
Notes
Pro tip: use grated zucchini as-is—don’t squeeze it dry—so the crumb stays tender and moist. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze for up to 3 months. For a dietary swap, use a plant-based egg substitute (for 3 eggs) to make it egg-free while keeping the same bake time.