Ingredients
Scale
- 1 and 3/4 cups (220g) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) unsweetened applesauce or sour cream/Greek yogurt
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
- Optional: 1 cup (180g) semi-sweet chocolate chips or chopped nuts, raisins, etc.
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- Whisk dry ingredients in a large bowl until combined.
- In a separate bowl, mix together wet ingredients until smooth, then fold in shredded zucchini.
- Combine wet and dry mixtures gently, adding optional ingredients if desired.
- Pour the batter into the loaf pan and bake for 55-70 minutes.
- Let the bread cool for an hour in the pan before transferring to a wire rack.
Notes
Ensure eggs are at room temperature for better mixing.
Watch the baking time closely as it varies by oven.
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg