Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp ground nutmeg (optional)

Wet Ingredients

2 large eggs
½ cup granulated sugar
¼ cup brown sugar
½ cup neutral oil (vegetable or avocado oil)
1 tsp vanilla extract
1 ½ cups grated zucchini (lightly drained but not dry)

Optional Add-ins

½ cup chopped walnuts or pecans
¼ cup raisins or shredded coconut
2 tbsp ground flaxseed

Instructions

Step 1: Prep

Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper or lightly grease.

Step 2: Grate the Zucchini

Use a box grater to shred unpeeled zucchini. Wrap in a clean towel and gently squeeze out excess moisture — but don’t overdo it. You want some moisture for softness.

Step 3: Mix the Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk eggs and sugars until smooth. Stir in oil and vanilla, then fold in grated zucchini.

Step 5: Combine

Gradually add the dry ingredients to the wet. Mix just until combined. Fold in any optional add-ins.

Step 6: Bake

Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.

Let cool in the pan for 10–15 minutes before slicing into bars.

Notes

Zucchini adds moisture without overpowering flavor

Don’t overmix the batter — stir until just combined

Let the bars cool fully before slicing for clean edges

For firmer bars, refrigerate for 30 minutes after baking

Always use fresh, firm zucchini for the best results