Ingredients
Scale
- 2 cups grated fresh zucchini
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside. Grate the zucchini and squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, sugar, and vegetable oil until smooth, then stir in vanilla extract. Mix in the grated zucchini.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or 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.
Notes
- You can substitute whole wheat flour for all-purpose flour for added fiber.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freeze slices individually wrapped for up to 3 months.
- Adding nuts or chocolate chips is optional but recommended for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 230 Kcal
- Sugar: 15g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg