This moist zucchini bread recipe is easy and delicious! The summer squash adds moisture, while the cinnamon makes each bite flavorful.
Line two 8x4-inch pans with parchment paper and set aside. Preheat oven to 325° F.
In a large bowl, whisk together the dry ingredients—flour, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside.
In a separate large bowl using a hand mixer, beat together sugar, brown sugar and eggs until combined, about 1 minute. Add oil and vanilla, and beat again until incorporated, about 1 more minute.
Add dry ingredients to the wet mixture and use a wooden spoon or rubber spatula to stir until incorporated.
Stir grated zucchini into the mixture until evenly combined. Pour batter evenly into the two prepared pans. Bake for 45 to 55 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.