Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ cups (approximately 152g) shredded zucchini
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Combine oil, brown sugar, and granulated sugar in a separate bowl until smooth.
- Add eggs, cinnamon, and vanilla extract to the wet mixture and stir well.
- Gradually add the dry mixture to the wet ingredients until combined.
- Fold in the shredded zucchini.
- Pour the batter into the prepared loaf pan and bake for 50-65 minutes.
- Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze excess moisture from shredded zucchini before adding to the batter.
Cool completely before slicing for neat pieces.
Can be stored at room temperature for up to 2 days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg