Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 15 minutes minutes
Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×5 inch (approx 23x13 cm) loaf pan with parchment paper.
In a large bowl, whisk eggs with sugars, oil, and vanilla extract until well combined.
Add flour, baking powder, baking soda, salt, cinnamon and nutmeg and whisk until just combined.
Fold in the shredded zucchini and chopped walnuts.
Place the loaf pan in the oven and bake for approximately 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the zucchini bread to cool completely on a rack before removing from the pan and serving.
- This zucchini bread keeps well at room temperature for 2-3 days when wrapped tightly or store in an airtight container. Or store in the fridge for up to 1 week.
- To freeze it, wrap well and freeze for 2 to 3 months. To reheat, simply place in a toaster oven or air fryer for a couple of minutes, or microwave for 20-30 seconds.
Calories: 249kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 107mg | Fiber: 1g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg