Moist Zucchini Bread (Print-Friendly Version)

A moist zucchini loaf with warm spices, nuts, and chocolate chips for a flavorful treat.

# Ingredients Required:

→ Vegetables

01 - 240 g grated zucchini, excess moisture squeezed out

→ Dry Ingredients

02 - 190 g all-purpose flour
03 - 60 g whole wheat flour
04 - 1 tsp baking powder
05 - 0.5 tsp baking soda
06 - 0.5 tsp salt
07 - 2 tsp ground cinnamon
08 - 0.5 tsp ground nutmeg

→ Wet Ingredients

09 - 2 large eggs
10 - 120 ml olive oil
11 - 150 g cane sugar
12 - 1 tsp vanilla extract

→ Optional Additions

13 - 60 g chopped walnuts or pecans
14 - 60 g dark chocolate chips

# Detailed Directions:

01 - Preheat oven to 175°C. Grease a 23x13 cm loaf pan and line with parchment paper.
02 - Grate zucchini and thoroughly squeeze out excess moisture using a clean cloth or paper towel.
03 - In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
04 - In a large bowl, whisk eggs, olive oil, cane sugar, and vanilla extract until well blended.
05 - Fold the grated zucchini into the wet ingredient mixture until evenly distributed.
06 - Add the dry ingredients to the wet mixture and gently fold together until just combined, avoiding overmixing.
07 - If desired, fold in chopped nuts and/or dark chocolate chips.
08 - Pour batter into prepared loaf pan and smooth the surface evenly.
09 - Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Helpful Advice:

01 - Squeezing moisture from zucchini is essential to prevent soggy texture.
02 - Substitute cane sugar with brown sugar for a deeper flavor.
03 - Adjust cinnamon and nutmeg quantities according to taste preference.

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