Zucchini Bread (Sweet & Moist)

Steps

1. Preheat the oven to 175°C (350°F) and place a rack in the center position. Use about 5 ml of the neutral oil to lightly grease a 23×13 cm loaf pan and line the bottom with parchment paper to help the bread release cleanly after baking.
2. Trim the ends from the zucchini and grate it on the coarse side of a box grater. Place the grated zucchini in a fine-mesh sieve set over a bowl, squeeze firmly with clean hands to remove excess liquid, and let it drain for 10 minutes while preparing the other ingredients.
3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground ginger until the mixture looks uniform and the spices and leaveners are evenly dispersed.
4. In a separate medium bowl, ensure the eggs and yogurt are at about 20–22°C room temperature, then whisk the large eggs, granulated sugar, and light brown sugar until the mixture looks slightly thickened, smooth, and glossy. Whisk in the plain yogurt, remaining neutral oil, and vanilla extract until the batter looks creamy and fully combined.
5. Press the drained zucchini again in the sieve to remove any last excess moisture, then pat it dry gently with a clean kitchen towel. Stir the zucchini into the wet mixture until the shreds are evenly distributed and suspended in the batter.
6. Pour the wet mixture into the bowl of dry ingredients and gently fold with a spatula until just combined. Stop folding as soon as no dry streaks of flour remain; the batter will be thick, slightly lumpy, and very moist, so avoid overmixing to keep the crumb soft and tender.
7. Fold the chopped walnuts into the batter, if using, until they are evenly dispersed throughout, keeping the folding gentle so the batter stays dense yet pourable rather than overworked.
8. Scrape the batter into the prepared loaf pan and smooth the top so it spreads evenly to the corners, forming an even layer. Bake at 175°C (350°F) for 55–65 minutes, until the top is deeply golden brown, the loaf feels springy when lightly pressed in the center, the edges have pulled slightly away from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool the loaf in the pan on a wire rack for 15 minutes to allow the structure to set and the crumb to firm slightly, then lift it out using the parchment and transfer directly to the rack. Let the bread cool completely for about 60 minutes before slicing so the slices cut cleanly and the interior stays exceptionally soft and moist.