Ingredients
Scale
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional: 1 cup chopped nuts (walnuts or pecans) or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander and gently press to remove excess moisture. You don’t need to squeeze it dry, just get rid of the excess water.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the eggs until light and frothy. Add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until well combined.
- Stir the grated zucchini into the wet ingredients until evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
- If using nuts or chocolate chips, gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 1 hour
