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📝 Ingredients
🥣 Dry Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
💦 Wet Ingredients
- 1 ½ cups grated zucchini (about 1 medium, unpeeled)
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
✨ Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
👩🍳 Instructions
1️⃣ Prep the Zucchini
- Grate the zucchini (no need to peel).
- Wrap in a clean towel and squeeze out excess moisture.
2️⃣ Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
3️⃣ Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4️⃣ Mix Wet Ingredients
- In another bowl, beat eggs, sugars, oil, and vanilla until smooth.
5️⃣ Combine & Fold in Zucchini
- Gradually mix dry ingredients into wet ingredients.
- Fold in zucchini, nuts, and chocolate chips (if using).
6️⃣ Bake
- Pour batter into the prepared pan.
- Bake for 50-60 minutes until a toothpick comes out clean.
7️⃣ Cool & Serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy!
📌 Tips & Variations
🍏 Healthier Swaps
- Replace half the oil with applesauce.
- Use whole wheat flour or a gluten-free blend.
🧊 Storage Tips
- Room temp: 3 days in an airtight container.
- Fridge: Up to 1 week.
- Freezer: 3 months (wrap tightly).
🔄 Fun Variations
- Add raisins, dried cranberries, or shredded coconut.
- Make muffins (bake 20-25 mins).
