Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Grate the zucchini using a box grater or food processor. Squeeze out excess moisture with a towel.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs, then add sugars, oil, and vanilla. Mix until combined. Fold in grated zucchini.
- Gradually add dry ingredients to wet ingredients. Stir gently until just combined. Fold in nuts or chocolate chips if using.
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan. Pour batter into the pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Squeeze out as much moisture as possible from zucchini to prevent sogginess.
- For added flavor, mix in caramelized nuts or chocolate chips before baking.
- This bread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 1 week.
- Wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg