Description
This Moist Spiced Zucchini Bread is a delightful and flavorful quick bread perfect for breakfast or a snack. It’s infused with warm cinnamon and nutmeg spices, loaded with grated zucchini for moisture, and enhanced with optional nuts and raisins for added texture and sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
Optional Ingredients
- 1 cup chopped walnuts or pecans
- 1/2 cup raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan with butter or non-stick cooking spray to ensure the bread won’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until everything is well combined and evenly distributed.
- Beat Wet Ingredients: In a large bowl, beat the eggs until frothy. Then add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix these together until the batter is smooth and creamy, creating a nice base for the bread.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Fold in Zucchini, Nuts, and Raisins: Carefully fold in the grated zucchini along with the chopped nuts and raisins if you are using them, making sure they are evenly distributed throughout the batter.
- Transfer Batter: Pour the prepared batter into the greased loaf pan. Smooth the top with a spatula to ensure even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs attached.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to grate the zucchini finely and squeeze out excess moisture if desired to avoid a soggy bread.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Raisins are optional but add additional natural sweetness.
- Store the zucchini bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and thaw before serving.
