Moist Cinnamon Walnut Zucchini Bread
- Dry
- 1 ½ cups all-purpose flour, spooned and leveled (190 g)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp kosher salt
- Wet
- 2 large eggs, room temperature
- ½ cup vegetable oil, 120 ml
- ½ cup granulated sugar, 100 g
- ½ cup brown sugar, packed (106 g)
- 1 tsp vanilla extract
- 1 ½ cups zucchini, grated, from about 1 medium (200 g)
- ½ cup walnuts, chopped (optional)
Moist Cinnamon Walnut Zucchini Bread
- Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment that hangs over the long sides.
- Grate the zucchini on the large holes of a box grater. No need to peel it.
- Pile the grated zucchini on a clean towel and press gently to blot off excess water. Do not wring it dry.
- In a medium bowl, whisk the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
- In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth.
- Stir the zucchini into the egg mixture.
- Add the flour mixture and fold just until no dry flour remains. Fold in the walnuts, if using.
- Scrape the batter into the pan and smooth the top.
- Bake until a toothpick in the center comes out clean. If the top browns quickly, lay foil over it after 40 minutes.
- Cool in the pan on a rack.
Moist Cinnamon Walnut Zucchini Bread
- Lift the loaf out by the parchment and let it cool completely on the rack before slicing.