Ingredients
Scale
- 2 cups grated fresh zucchini
- 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
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Wash and grate the fresh zucchini, then squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs; then add the vegetable oil, vanilla, and sugars. Mix until smooth.
- Add the grated zucchini into the wet mixture and combine evenly.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
- Preheat oven to 350°F (175°C). Grease or line a loaf pan, then pour in the batter and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool before slicing.
Notes
- Ensure excess moisture is removed from zucchini to prevent dense bread.
- You can add chopped nuts or chocolate chips for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal Kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg