Ingredients
Scale
- 3 cups all-purpose flour (or substitute with gluten-free flour)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs, at room temperature
- 1 cup extra light olive oil (or canola or vegetable oil)
- 1 1/2 cups granulated sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini (from about 1 lb or 2 medium zucchinis)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F and prepare two 8×4-inch loaf pans with butter and parchment paper.
- In a medium bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk eggs, olive oil, sugar, and vanilla until smooth.
- Gradually combine dry ingredients with wet ingredients, mixing gently.
- Grate zucchini and fold into the batter with nuts, if using.
- Divide batter between loaf pans and bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.
Notes
Drain grated zucchini well to avoid excess moisture in the bread.
Store leftovers in an airtight container at room temperature for up to 3 days.
Taste the batter before baking and adjust sweetness to your liking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg