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Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs and sugar until well combined.
- Stir in the vegetable oil and vanilla extract into the egg mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- For extra moisture, you can add 1/2 cup of sour cream or Greek yogurt to the batter.
- Add-ins like chocolate chips, nuts, or dried fruit can be stirred in with the zucchini.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 200-250mg
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 10-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 30-40mg