About this recipe

This classic zucchini bread is the viral home-baking staple everyone keeps coming back to — moist, warmly spiced, and packed with freshly grated zucchini. It bakes up with a tender crumb, a golden-brown crust, and just the right balance of cinnamon and vanilla. Perfect for breakfast, a snack, or dessert, and a brilliant way to use up a summer zucchini haul.

Instructions

1. 1

   Preheat your oven to ![350°F]. Grease a loaf pan with butter or cooking spray, then lightly flour it or line with parchment paper. Grate the zucchini using the large holes of a grater. Place in a clean kitchen towel and gently squeeze out some — but not all — of the excess moisture. You want the zucchini damp, not bone dry.

2. 2

   In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined, about 1 minute. Fold in the grated zucchini.

3. 3

   In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.

4. 4

   Add the dry ingredients to the wet ingredients and stir with a spatula until just combined — do not overmix or the bread will be tough. A few streaks of all-purpose flour are fine. Fold in the walnuts and/or chocolate chips if using.

5. 5

   Pour the batter into the prepared loaf pan and smooth the top. Bake at ![350°F] for 55–65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.

6. 6

   Let the bread cool in the loaf pan on a wire rack for 10 minutes, then turn it out and let it cool completely before slicing — at least 30 more minutes. Slicing too early will result in a gummy interior. Store wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days.