Moist Garden Zucchini Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil or melted coconut oil
• 3 large eggs
• 2 cups grated zucchini (about 2 medium zucchini)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup chocolate chips (optional)
• 1/2 cup raisins or dried cranberries (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly blended.
3. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, and eggs until the mixture is smooth and well combined. Stir in the grated zucchini and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
5. If desired, fold in the nuts, chocolate chips, or dried fruits.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes.
7. Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

Nutrition