Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- In a large bowl, whisk eggs, oil (or melted butter), vanilla, brown sugar, and granulated sugar until smooth.
- Fold in the grated zucchini.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet mixture gradually, stirring gently until just combined. Fold in nuts if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if it browns too quickly.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
Notes
- Squeeze out excess moisture from zucchini to prevent sogginess.
- Use fresh cinnamon for rich flavor.
- Optional: Sprinkle sugar on top before baking for a sweeter crust.
- Allow the loaf to cool before slicing for best texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breads
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg