Ingredients
Scale
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups grated zucchini (do not squeeze dry)
1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat and prepare:Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- Mix dry ingredients:In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
- Combine wet ingredients:In a large bowl, beat the eggs, then add oil, both sugars, and vanilla extract. Stir until well blended.
- Add zucchini:Fold the grated zucchini into the wet mixture. Let it sit for a few minutes to release some moisture, but do not squeeze it dry.
- Combine and mix:Add the dry ingredients to the wet mixture. Stir just until combined. Do not overmix. Fold in walnuts or chocolate chips if using.
- Bake the loaf:Pour the batter into the prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve:Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to keep the bread tender. The loaf can be frozen whole or sliced, and keeps fresh at room temperature for about 3 days. Try variations like lemon zest, shredded coconut, or a swirl of cream cheese.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg