Ingredients
Scale
- 2 cups of grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Start by washing the zucchinis thoroughly. Grate them using a box grater or a food processor with a grating attachment. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the vegetable oil (or melted butter), sugar, eggs, and vanilla extract until smooth.
- Add the grated zucchini to the wet mixture and stir until evenly coated. Gradually fold in the dry ingredients just until combined.
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line with parchment paper. Pour the batter into the pan, smoothing the top. Optionally, sprinkle with nuts or chocolate chips.
- Bake for 55-60 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
- Make sure to squeeze out excess moisture from the grated zucchini to prevent sogginess.
- Feel free to add nuts or chocolate chips for extra flavor.
- This bread can be stored at room temperature for up to 2 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg