Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Start by washing and grating the zucchini. Use a box grater or food processor. Squeeze out excess moisture with a clean towel.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat eggs. Add vegetable oil, vanilla extract, granulated sugar, and brown sugar. Mix until combined. Stir in grated zucchini.
- Gradually add dry ingredients into wet mixture, stirring gently until just combined. Do not overmix.
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper. Pour batter into pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Use freshly grated zucchini for best flavor and moisture.
- Adjust spices to taste, adding nutmeg, cloves, or ginger if desired.
- Fold in nuts or chocolate chips for added texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- 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: 20 mg