Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. Grate fresh zucchini and set aside. Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, combine both sugars. Add eggs one at a time, whisking after each. Stir in oil or melted butter and vanilla until smooth.
- Fold grated zucchini into the wet mixture. Gradually add the dry ingredients, mixing gently until just combined. Fold in optional nuts or chocolate chips if desired.
- Pour batter into prepared loaf pan, spreading evenly. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Drain excess moisture from zucchini by squeezing it in a clean towel before mixing.
- Adjust sweetness by adding more or less sugar according to your taste.
- Using freshly grated zucchini yields the best texture and flavor.
- For additional flavor, add cinnamon or nutmeg to the dry ingredients.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg