Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease two 9x5 loaf pans (or one large loaf pan). Set pans aside so the batter goes in right after mixing.
Mix dry ingredients
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until evenly combined. The mixture should look uniformly speckled with spices.
Mix wet ingredients
- Beat the sugar, vegetable oil, eggs, and vanilla extract in a separate bowl until well combined. Stop when the mixture looks glossy and smooth.
- Stir the grated zucchini into the wet mixture. Fold until the zucchini is distributed and the batter looks thicker.
Combine and bake
- Add the wet ingredients to the dry ingredients and fold until just combined. The batter should be thick and lumpy, not overmixed.
- Fold in the walnuts or pecans if using. Mix only until the nuts are evenly scattered.
- Divide the batter between the loaf pans and bake for 55–65 minutes at 350°F. Bake until a toothpick comes out clean and the top is deeply golden with a cracked crust.
Cool
- Cool the loaves in the pan for 20 minutes. The tops should firm up before you lift them out.
- Transfer the loaves to a wire rack after 20 minutes. Let cool until warm or fully cool for the moist crumb to set.
Notes
Pro tip: keep the zucchini unsqueezed so its moisture produces the tender, moist crumb. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 3 months. For a lighter twist, use half granulated sugar and half a 1:1 sugar substitute designed for baking (texture may vary slightly).