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
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Start by washing the zucchinis thoroughly. Grate them using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract. Add the grated zucchini and mix until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in chopped walnuts or chocolate chips if desired.
- Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper. Pour the batter into the pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure excess moisture is removed from the zucchini for optimal bread texture.
- You can add chopped nuts or chocolate chips for extra flavor.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. <li Freeze slices individually for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg