Ingredients:

  • 2 large eggs, lightly beaten
  • ½ cup vegetable oil (canola, sunflower, or light olive oil)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, packed (about 1 medium zucchini)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together the eggs, oil, sugar, and vanilla extract until well combined.
  3. Stir in the shredded zucchini until evenly distributed.
  4. In the same bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. A few streaks of flour are okay.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.