Ingredients
Method
Preheat your oven to 350°F (175°C) and grease two 9x5 inch loaf pans or line with parchment paper.
In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet zucchini mixture, stirring until just combined. Be careful not to overmix.
If desired, fold in the chopped walnuts, raisins, or chocolate chips for added texture and flavor.
Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the zucchini bread to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12 slices
- Presentation Tips: Slice the bread and serve it warm with a pat of butter on top. For a retro feel, wrap a slice in a colorful vintage napkin.