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
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Start by washing and grate the zucchinis. Use a box grater or vegetable chopper to quickly shred the zucchini. Lightly squeeze out excess moisture with a paper towel to prevent sogginess.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- In a large bowl, whisk together the sugars, oil, eggs, and vanilla extract until smooth. Add the grated zucchini and stir well.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. For extra flavor, add chopped nuts or chocolate chips if desired.
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper. Pour the batter into the pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.
Notes
- Use fresh, firm zucchinis for best flavor and moisture.
- Do not overmix the batter to keep the bread tender.
- If the top browns too quickly, tent with foil during the last 10 minutes of baking.
- Allow bread to cool completely before slicing to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg