Moist and Easy Zucchini Bread with a Touch of Cinnamon

Ingredients

• 1 1/2 cups (175g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 2 large eggs
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1 cup (about 2 medium) grated zucchini, moisture squeezed out
• 1 teaspoon vanilla extract
• 1/2 cup (75g) chopped walnuts or pecans (optional)
• 1/2 cup (90g) chocolate chips (optional)

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Prepare the loaf pan by greasing it with butter or line it with parchment paper.

3. 3

   In a mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together.

4. 4

   In a separate bowl, mix the granulated sugar, brown sugar, eggs, and vegetable oil until well combined.

5. 5

   Add grated zucchini and vanilla extract to the wet mixture; stir until combined.

6. 6

   Gradually add the dry ingredients to the wet mixture, folding gently until just combined (do not overmix).

7. 7

   If using, fold in any optional add-ins like nuts or chocolate chips.

8. 8

   Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9. 9

   Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

10. 10

    Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.