The Best Zucchini Bread Recipe (Moist, Easy, and No-Knead!)

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with nonstick spray or butter and lightly flour it.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy.

Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out a small amount of excess moisture, leaving some moisture behind for a tender crumb.

Pour the wet ingredients into the bowl of dry ingredients and stir gently with a spatula until just combined. Do not overmix.

Fold in the grated zucchini until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with the spatula.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.