Preheat and prep your pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or line it with parchment paper for easy removal. Trust me, parchment paper is a lifesaver if you’ve ever struggled to get a loaf out of the pan!

Grate your zucchini

Grab your box grater and shred two medium zucchinis. Lightly squeeze the grated zucchini over the sink or a bowl to remove excess moisture, but don’t go overboard—you want some of that moisture for a soft, tender loaf.

Mix the dry ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures the leavening agents and spices are evenly distributed.

Combine the wet ingredients

In another bowl, beat the eggs, then add the vegetable oil, sugar, and vanilla extract. Whisk until smooth and creamy. The mixture should look slightly glossy.

Add the zucchini

Stir the grated zucchini into the wet ingredients until it’s evenly distributed. The batter will start looking more like zucchini bread now!

Combine the wet and dry ingredients

Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix—overworking the batter can make the bread dense.

Fold in optional mix-ins

If you’re adding nuts, raisins, or chocolate chips, now’s the time to fold them in gently. I love the crunch of walnuts paired with the softness of the bread.

Bake to perfection

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing at this point—don’t be surprised if neighbors “accidentally” stop by.

Cool and enjoy

Once the bread is baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely before slicing helps the texture set and prevents crumbling.