Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil or melted unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Start by washing and grating the zucchinis. Pat the grated zucchini dry with paper towels to remove excess moisture.
- In a large bowl, whisk together the eggs, vegetable oil (or melted butter), vanilla extract, and sugar until combined. Stir in the grated zucchini.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper. Pour batter into the prepared pan, smoothing the top. Sprinkle nuts or chocolate chips if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Pat the grated zucchini dry to prevent excess moisture in the bread.
- Do not overmix the batter to ensure a tender crumb.
- Add-ins like nuts or chocolate chips enhance flavor and texture.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to one week.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg