Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chocolate chips (optional)
Instructions
- Start by washing and grate your zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the eggs, then add the sugars, vegetable oil, and vanilla extract until well combined.
- Stir in the grated zucchini and nuts or chocolate chips if using.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute whole wheat flour for all-purpose flour for added fiber.
- For vegan options, replace eggs with flaxseed or chia seed eggs and use plant-based oils.
- Store cooled zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 210 kcal Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg