Ingredients
Scale
- 2 cups grated zucchini, drained
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ½ cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Grate zucchini, squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Add drained zucchini to the wet mixture. Gradually fold in the dry ingredients. Fold in nuts or chocolate chips if using.
- Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Ensure zucchini is well-drained to prevent a dense bread.
- Hide optional mix-ins like nuts or chocolate chips for added texture.
- For extra moistness, store the bread wrapped with a slice of bread or paper towel to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Bakery
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg