Ingredients
Scale
- 2 cups grated zucchini
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a sweeter bread, you can increase the sugar by 1/4 cup.
- Feel free to add chocolate chips or dried fruit for extra flavor.
- Zucchini bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15
- Cook Time: 60
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 30