Ingredients
Scale
- 2 cups grated zucchini (squeeze out excess moisture)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Start by washing and grating the zucchini. Use a paper towel or clean cloth to squeeze out any excess moisture, ensuring your bread won’t be soggy.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This creates a well-balanced dry mixture that ensures even rising.
- In a separate bowl, beat the eggs, then add the sugars, vegetable oil, and vanilla extract. Mix until smooth and well combined. Gradually fold in the grated zucchini.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix, as this can affect the loaf’s tenderness.
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray, then pour in the batter. Smooth the top with a spatula.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack.
Notes
- You can add chopped nuts or chocolate chips for extra flavor and texture.
- Ensure to squeeze out excess moisture from zucchini to prevent sogginess.
- This zucchini bread can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Breads & Loaves
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 210 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 35mg