# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg (optional)
→ Wet Ingredients
07 - 2 large eggs
08 - 3/4 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1/2 cup vegetable oil
11 - 1/4 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract
→ Add-ins
13 - 2 cups grated zucchini, moisture squeezed out
14 - 3/4 cup chopped walnuts or pecans
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
03 - In a large bowl, beat eggs with granulated and brown sugars until smooth. Add vegetable oil, melted butter, and vanilla extract; mix until fully incorporated.
04 - Stir grated zucchini into the wet mixture until evenly distributed.
05 - Gradually fold dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 - Gently fold in chopped walnuts or pecans.
07 - Pour batter into the prepared loaf pan, smoothing the top evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean or with few moist crumbs.
09 - Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.
