Ingredients:

  • 1 3/4 cups All-Purpose Flour (Plain Flour)
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1/2 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1/2 cup Neutral Oil (e.g., Canola, Vegetable)
  • 1 teaspoon Vanilla Extract
  • 2 cups Zucchini (Courgette), grated and tightly squeezed
  • 1/2 cup Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat oven to 350°F / 175°C. Grease and flour (or line with parchment paper) the 8.5 x 4.5 inch loaf pan.
  2. Grate the zucchini using the large side of a box grater. Place the grated zucchini into a clean kitchen towel and twist tightly to extract as much liquid as possible. Discard the liquid. This is crucial for preventing a soggy loaf.
  3. In the first large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until completely uniform. Set aside.
  4. In the second large bowl, whisk the eggs lightly until just combined. Add the neutral oil and vanilla extract. Whisk until the mixture is emulsified and looks homogenous.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined—do not overmix, as this will lead to a tough, rubbery loaf.
  6. Fold the drained zucchini (and optional nuts/mix-ins) into the batter until evenly distributed.
  7. Transfer the batter to the prepared loaf pan and smooth the top gently.
  8. Bake for 55 to 65 minutes. The bread is done when the top is golden brown and a skewer inserted into the centre comes out clean, or with only a few moist crumbs attached.
  9. Let the loaf cool in the pan for 15-20 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.