Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Start by washing and grating the zucchinis. Squeeze out excess moisture using a towel.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, combine sugars, eggs, oil, and vanilla until smooth. Add grated zucchini and mix well.
- Add the dry ingredients gradually to the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if desired.
- Preheat oven to 350°F (175°C). Grease a loaf pan. Pour the batter into the pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture as possible from the zucchini to prevent the bread from becoming too dense.
- You can customize the bread with your favorite add-ins like nuts or chocolate chips.
- For a dairy-free version, substitute butter with plant-based oils.
- Prep Time: 20 minutes
- Cook Time: 55 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: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg