Ingredients:

  • 2 cups packed grated Zucchini (about 2 medium)
  • 1 cup Granulated Sugar
  • 1/2 cup packed Light Brown Sugar
  • 2 Large Eggs, at room temperature
  • 1/2 cup Neutral Oil (Canola or Vegetable)
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Walnuts or Chocolate Chips (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper with an overhang.
  2. Grate the zucchini. Place the grated zucchini in a fine mesh sieve or clean tea towel and gently press out all excess liquid. This step is crucial for a non-soggy loaf.
  3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until thoroughly mixed.
  5. Gradually add the dry ingredient mixture into the wet mixture. Mix just until combined. Do not overmix; a few small streaks of flour are acceptable.
  6. Gently fold in the squeezed zucchini and any optional add-ins (nuts or chocolate chips) using a rubber spatula.
  7. Pour the batter evenly into the prepared loaf pan and bake for 55 to 65 minutes.
  8. Test for doneness by inserting a wooden skewer into the centre; it should come out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with aluminum foil.
  9. Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.