Main Recipe

Makes one 9×5-inch loaf

Ingredients

• 2 cups grated zucchini (about 2 medium zucchini)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs, room temperature
• 1 cup vegetable oil
• 2 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts or pecans (optional)

Instructions

1. Prep Zucchini

• Grate zucchini using the large holes of a box grater
• Lightly squeeze out excess moisture using paper towels
• Set aside while preparing other ingredients

1. Prepare Pan & Oven

• Preheat oven to 350°F (175°C)
• Grease and flour a 9×5-inch loaf pan
• Line bottom with parchment paper for easy removal

1. Mix Dry Ingredients

• In a medium bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg
• Set aside

1. Mix Wet Ingredients

• In a large bowl, beat eggs until light and frothy
• Add oil, sugar, and vanilla
• Mix until well combined and slightly thickened

1. Combine & Bake

• Stir dry ingredients into wet ingredients until just combined
• Fold in grated zucchini and nuts (if using)
• Pour into prepared pan
• Bake 60-70 minutes, or until toothpick comes out clean
• Cool in pan 10 minutes, then remove to wire rack

Variations

Chocolate Chip Version

• Add 1 cup semi-sweet chocolate chips
• Reduce sugar to 2 cups

Healthier Version

• Replace half the oil with applesauce
• Use 1 cup whole wheat flour + 2 cups all-purpose flour
• Reduce sugar to 1 1/2 cups

Spiced Version

• Add 1/2 teaspoon ground ginger
• Add 1/4 teaspoon ground cloves
• Increase cinnamon to 2 1/2 teaspoons

Storage & Tips

Storage

• Room temperature: 3-4 days wrapped in plastic wrap
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months (wrap well in plastic wrap and foil)

Key Tips for Success

1. Zucchini Preparation

• Don’t completely dry the zucchini – some moisture is needed
• No need to peel the zucchini
• Use fresh, firm zucchini for best results

1. Mixing

• Don’t overmix the batter
• Fold in zucchini gently
• Scrape bowl while mixing to ensure even distribution

1. Baking

• Check bread at 55 minutes
• If top browns too quickly, tent with foil
• Bread is done when toothpick has a few moist crumbs