Ingredients
Scale
- 2 cups grated zucchini (about 2-3 zucchinis)
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Grate the zucchinis using a box grater or food processor. Squeeze out excess moisture with a clean towel. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs. Add the sugars, oil, and vanilla. Mix thoroughly until well combined. Fold in the grated zucchini evenly.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh zucchinis for the best flavor.
- Squeeze out as much moisture as possible from grated zucchini to prevent sogginess.
- Optional: fold in nuts or chocolate chips before baking.
- Store leftovers in an airtight container to keep the bread moist and fresh.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 200 kcal Kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2.5 g
- Protein: 3 g
- Cholesterol: 30 mg