Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Grate the zucchini with a vegetable prep tool, then squeeze out excess moisture with a paper towel.
- In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs. Whisk in the vegetable oil and vanilla extract.
- Gradually pour the wet mixture into the dry ingredients, stirring gently. Fold in grated zucchini and optional nuts or chocolate chips.
- Preheat oven to 350°F (175°C). Pour batter into a greased loaf pan.
- Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Make sure to remove excess moisture from zucchini to prevent soggy bread.
- For added flavor, include chopped nuts or chocolate chips in the batter.
- Store cooled bread tightly wrapped at room temperature for up to 2 days or refrigerate up to a week.
- For longer storage, slice and freeze the bread. Reheat slices in an air fryer or oven for a fresh experience.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg