Ingredients
Scale
- 2 cups grated fresh zucchini
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips for added texture
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside.
- Grate the zucchini using a box grater or food processor. Lightly squeeze out excess moisture with a paper towel.
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- In a large bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until smooth. Mix in the grated zucchini.
- Gradually add the dry ingredients into the wet mixture, folding until just combined. Add nuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan. Optional: sprinkle extra cinnamon and sugar on top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use freshly grated zucchini for best results.
- Squeeze out excess moisture from zucchini to prevent sogginess.
- For a crunchy topping, sprinkle some cinnamon sugar on top before baking.
- Can be stored in an airtight container for up to 2 days at room temperature or in the fridge for up to a week.
- Freeze slices for longer storage; wrap tightly to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg