Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Grate the zucchini using a box grater or food processor. Squeeze out excess moisture with a clean towel.
- In a large bowl, whisk together sugars, eggs, oil, and vanilla until well combined.
- Fold in the grated zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure to squeeze out excess moisture from zucchini to prevent sogginess.
- You can add chopped nuts or chocolate chips for extra flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional: Wrap slices individually and freeze for extended storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 180 calories Kcal
- Sugar: 15 grams
- Sodium: 150 mg
- Fat: 9 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 35 mg