Ingredients
Scale
- 2 cups grated fresh zucchini
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Start by washing and grated the zucchini thoroughly. Squeeze out excess moisture using a towel or paper towels and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs lightly. Add the sugar, vegetable oil (or melted butter), and vanilla extract. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently. Fold in the grated zucchini and optional nuts or chocolate chips. Do not overmix.
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper. Pour the batter into the pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before removing from the pan.
Notes
- If the zucchini releases too much moisture, squeeze out excess to ensure a moist but not soggy loaf.
- Adding nuts or chocolate chips is optional but recommended for extra flavor and texture.
- Store in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 220 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg