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 salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Wash the zucchinis thoroughly and grate them using a box grater or food processor; pat dry excess moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, sugars, oil, and vanilla until smooth. Mix in grated zucchini.
- Pour wet mixture into dry ingredients and gently fold until just combined. Fold in optional nuts or chocolate chips if desired.
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper. Pour batter into the pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- Use freshly grated zucchini for the best flavor and moisture.
- If the batter is too thick, add a tablespoon of milk to loosen it.
- Substitute whole wheat flour for a healthier option if desired.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg