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Preparations 🔪
Preheat the oven to 175°C (160°C in a fan oven).
Line a bread pan with baking paper so that the paper overhangs the edges of the pan, making it easier to remove the bread. Lightly butter/oil the pan before placing the baking paper so that it sticks to it.
Grate the zucchini on a large grater. DO NOT squeeze the water out of it! This moisture will give the bread its juiciness.
Mix the Dry Ingredients 🥣
In a small mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well.
Mix the Wet Ingredients 🥛
In a large mixing bowl, combine the melted butter and sugar.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Add the grated zucchini to the wet ingredients and mix.
Assemble the Dough and Bake 🍞🔥
Gradually add the dry mixture to the wet mixture. Using a spatula or wooden spoon, gently fold in until just combined. ¡Do not overmix! Overmixing can make the bread dry.
If using, stir in the walnuts/pecans and chocolate chips now.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
If the top is browning too quickly, cover loosely with foil for the last 15-20 minutes.
Rest and Serve 🍽️
If you have zucchini bread, remove it from the oven and let it cool in the pan for 10-15 minutes.
Then carefully lift it out using the parchment paper and place it on a wire rack to cool completely before slicing. It’s delicious warm, but it’s easier to slice when it’s completely cool.
This delicious zucchini bread is the perfect accompaniment to your morning coffee or afternoon tea. Its moist texture and spicy flavor are guaranteed to enchant you!
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