Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Wash the zucchinis thoroughly and grate them using a box grater or food processor. Gently squeeze out excess moisture with a cloth or paper towel.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the sugars, oil, eggs, and vanilla extract until smooth.
- Stir the grated zucchini into the wet mixture until evenly combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Fold in nuts or chocolate chips if desired.
- Preheat the oven to 350°F (175°C). Grease or line a loaf pan. Pour the batter into the pan and smooth the top.
- Bake for 55-65 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. Slice and serve.
Notes
- Use fresh zucchini for the best flavor and moisture.
- Do not overmix to keep the bread tender.
- Baking times may vary; start checking around 55 minutes.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg