Ingredients
Scale
- 2 cups grated fresh zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Using a fine grater, grate the zucchini and squeeze out excess moisture with a clean towel.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk the sugars, eggs, vanilla, and vegetable oil until smooth. Fold in the grated zucchini.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in nuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour.
- Ensure the zucchini is well-drained to avoid soggy bread.
- Add optional nuts or chocolate chips for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg