Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 & 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cardamom (optional)
- 2 cups shredded zucchini (about 2 zucchini)
- 1/2 cup butter (melted)
- 1/4 cup neutral oil (vegetable oil, canola oil, light olive oil, etc.)
- 1/4 cup sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (optional)
- 3/4 cup toasted walnuts (or pecans, optional)
- 1 tablespoon raw sugar (or granulated sugar, to top bread)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by lining it with parchment paper or greasing it.
- In a medium bowl, whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cardamom.
- In a large bowl, mix melted butter with neutral oil, brown sugar, sour cream, eggs, and vanilla until well combined.
- Shred the zucchini and blot excess moisture using paper towels.
- Fold the shredded zucchini into the dry ingredients until just combined; add chocolate chips or nuts if desired.
- Pour the batter into the prepared pan and top with raw sugar if you like.
- Bake for 60–80 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg