Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Wash and grate the zucchinis using a vegetable chopper or spiralizer. Squeeze out excess moisture with a clean towel.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat eggs, sugars, and vanilla until smooth. Gradually add oil and mix well.
- Fold grated zucchini into the wet mixture. Add nuts, raisins, or chocolate chips if desired.
- Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Preheat oven to 350°F (175°C). Grease a loaf pan. Pour batter into the pan and smooth the top. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack. Slice once cooled and serve. Optional: drizzle with honey or cream cheese frosting.
Notes
- Use freshly grated zucchini for optimal flavor and moisture.
- Properly squeezing out excess water is key to a light texture.
- Mix ingredients just until combined to keep the bread tender.
- Store in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg