Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Start by washing and shredding the zucchini, then squeeze out excess moisture.
- In a large mixing bowl, combine granulated sugar, brown sugar, and eggs; beat well. Add vegetable oil and vanilla extract, mixing until smooth. Gradually stir in dry ingredients, then fold in grated zucchini and nuts if desired.
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and pour in the batter, smoothing the top.
- Bake for 50-60 minutes or until a toothpick comes out clean, then cool for 10 minutes in the pan before transferring to a wire rack.
Notes
- Store zucchini bread in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly and freeze for up to 3 months.
- Experiment by adding chocolate chips or dried fruits for variation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg