Ingredients
- 3 cups all-purpose flour (or gluten-free flour)
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 tsp ground cinnamon
- 3 large eggs, room temperature
- 1 cup extra light olive oil (or canola or vegetable oil)
- 1½ cups granulated sugar
- 1 Tbsp vanilla extract
- 3 cups grated zucchini (from about 1 lb or 2 medium zucchini)
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter two 8×4-inch loaf pans and line them with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together eggs, oil, sugar, and vanilla until well blended.
- Add the dry ingredients to the wet mixture and whisk until smooth and combined.
- Grate zucchini using the large holes of a box grater. Fold zucchini and nuts (if using) into the batter until evenly incorporated.
- Divide the batter between the prepared loaf pans and smooth the tops.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- No need to peel the zucchini before grating — the skin blends right in and adds color.
- Use gluten-free flour as a 1:1 substitute for an allergy-friendly version.
- Wrap cooled loaves tightly and store at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
