Moist Zucchini Bread with Cinnamon & Walnuts

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or nonstick spray. Line it with parchment paper if desired.

Rinse your zucchini, trim the ends, and grate it using the coarse side of a box grater. Lightly squeeze the zucchini in a clean kitchen towel or paper towel to remove excess moisture, but don’t make it bone-dry. Set aside.

In a large mixing bowl, whisk together the eggs, brown sugar, white sugar (if using), and oil until smooth and emulsified. Add the vanilla extract and stir. Then fold in the grated zucchini until evenly distributed throughout the batter.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Slowly add the dry mixture into the wet ingredients in two parts, stirring gently with a spatula after each addition until just combined. Be careful not to overmix.

Gently fold in the chopped walnuts using a spatula. The batter will be thick but moist. Ensure the walnuts are evenly distributed throughout the batter. You can save a few to sprinkle on top for texture.

Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved walnuts if desired. Bake for 55–60 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked.

Let the loaf rest in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Once fully cooled, slice into thick, even pieces. This bread tastes even better the next day as the flavors settle. Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. It also freezes beautifully for up to 2 months.