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 ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips for added flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper. Grate the zucchini and set aside to drain excess moisture. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs, then add the sugars, oil, and vanilla. Mix until well combined. Fold in the grated zucchini until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. If desired, fold in chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Squeeze out excess moisture from the grated zucchini to prevent sogginess.
- Use ripe zucchini for more flavor.
- Adjust spices to your preference—add ginger or cloves for warmth.
- Store in an airtight container at room temperature up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg