Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Wash and finely grate the zucchinis, then squeeze out excess moisture with a kitchen towel.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then add vegetable oil and vanilla extract. Mix until smooth.
- Add the wet mixture to the dry ingredients gradually, stirring gently. Fold in grated zucchini evenly without overmixing.
- Pour the batter into a greased or parchment-lined loaf pan.
- Bake at 350°F (175°C) for 55-60 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, incorporate chopped nuts or chocolate chips into the batter.
- Squeeze out excess moisture from zucchini to prevent sogginess.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- You can freeze sliced bread for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 210 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg