📝 Ingredients
For One 9×5-Inch Loaf Amount
All-purpose flour 1½ cups
Baking soda 1 teaspoon
Baking powder ½ teaspoon
Salt ½ teaspoon
Ground cinnamon 1 teaspoon
Ground nutmeg (optional) ¼ teaspoon
Eggs 2 large
Vegetable oil or melted coconut oil ½ cup
Granulated sugar ¾ cup
Brown sugar (optional) ¼ cup
Vanilla extract 1 teaspoon
Grated zucchini (unpeeled) 1½ cups (about 1 medium)
Optional mix-ins: chocolate chips, walnuts, or pecans ½ cup
👩🍳 Step-by-Step Instructions
Preheat Oven
Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
Prepare Wet Ingredients
In a large bowl, whisk eggs until lightly beaten. Add oil, sugars, and vanilla. Whisk until smooth.
Combine & Fold
Gradually stir dry ingredients into wet mixture—just until combined.
Fold in grated zucchini and any optional mix-ins.
Bake
Pour batter into prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
Tip: If the top browns too quickly, tent with foil during the last 10–15 minutes.
Cool & Enjoy
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve plain or with butter, cream cheese, or a warm drink.
💡 Tips for Success
Use Fresh Zucchini: No need to peel or squeeze—its natural moisture keeps the bread tender.
Customize Sweeteners: Try honey or maple syrup in place of brown sugar for a twist.
Mix-In Magic: Add raisins, shredded coconut, or white chocolate chips for variety.
Storage: Keep in an airtight container at room temp for 3 days, or refrigerate for up to a week. Freeze slices for longer storage.
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