Old-Fashioned Moist Zucchini Bread

A timeless zucchini bread recipe featuring a perfect blend of spices for an irresistibly moist and flavorful loaf. This classic treat is a delightful way to use up summer zucchini, offering a comforting slice perfect for breakfast or an afternoon snack.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 10

Ingredients

2 cups grated zucchini

2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup vegetable oil

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

2. In a large bowl, beat together the eggs, sugar, and vanilla extract. Mix in the grated zucchini and vegetable oil.

3. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir this into the zucchini mixture until well blended.

4. Fold in the chopped walnuts, if using.

5. Pour the batter into the prepared loaf pan.

6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the bread to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

Reheat slices in the microwave for 10-15 seconds or enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.