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 nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup crushed walnuts or chocolate chips (optional)
Instructions
- Start by washing and grating the zucchinis. Place grated zucchini in a towel and squeeze out excess moisture.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually add wet ingredients to dry ingredients, stirring gently. Fold in grated zucchini and nuts or chocolate chips if using.
- Preheat oven to 350°F (175°C). Grease a loaf pan. Pour batter into the pan and smooth the top.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
- Ensure to squeeze out excess moisture from the zucchini for best texture.
- Add extras like nuts or chocolate chips for added flavor and texture.
- Store in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Freeze slices for quick snacks later.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Breads
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/10th of loaf)
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg