Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
- Grate the zucchini and squeeze out excess moisture with a towel.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the eggs, sugars, oil, and vanilla extract until smooth.
- Stir in the grated zucchini into the wet mixture.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf 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.
- Optional nuts or chocolate chips add texture and flavor.
- This bread can be stored at room temperature for up to 2 days or refrigerated for up to a week.
- Wrap tightly in plastic wrap or store in an airtight container to maintain freshness.
- To freeze, slice the loaf and store in freezer bags for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Baking
- Method: Mixing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg