Moist Zucchini Bread Cinnamon Nuts (Printable Version)

A moist, flavorful loaf with shredded zucchini, cinnamon, and nuts for a delicious bite any time.

# 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 excess moisture squeezed out
14 - 3/4 cup chopped walnuts or pecans

# How-To:

01 - Preheat the 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 the 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, mixing until smooth.
04 - Fold the grated zucchini into the wet mixture until evenly distributed.
05 - Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to retain moisture and texture.
06 - Gently fold in the chopped walnuts or pecans, distributing them evenly throughout the batter.
07 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
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 keeps it impossibly moist without making it feel heavy or vegetables-forward.
  • That cinnamon and nutmeg warmth tastes like comfort, yet it's simple enough to bake on a Tuesday morning.
  • One loaf feeds you for days, and it somehow tastes even better the next day when the flavors have gotten to know each other.
02 -
  • Squeezing your grated zucchini is non-negotiable; wet zucchini will make the bread dense and disappointing instead of tender and moist.
  • Melting your butter and letting it cool slightly prevents you from scrambling the eggs when you add it to the wet ingredients.
  • Don't fear the few moist crumbs on your toothpick; pulling it out when it looks completely clean means you've overbaked it.
03 -
  • Room temperature butter and oil mix more smoothly with eggs and sugar than cold ingredients, creating a more uniform batter.
  • If your zucchini is particularly watery, salt it lightly 15 minutes before grating and squeezing to release even more moisture.
Go Back