Ingredients:
- large eggs, lightly beaten
- cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- ¾ cup (180ml) vegetable oil or melted unsalted butter
- teaspoon vanilla extract
- cups finely grated zucchini (about 2 medium)
- teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- cups (240g) all-purpose flour
- teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup (90g) chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper.
- Grate the zucchini. Place in a clean kitchen towel or paper towels and gently squeeze out any excess water.
- In a large bowl, whisk together the eggs, both sugars, oil (or melted butter), and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula just until no streaks of dry flour remain. Do not overmix.
- Gently fold in the prepared zucchini, followed by any optional nuts or chocolate chips.
- Scrape the batter evenly into the prepared loaf pan.
- Bake for 55 to 65 minutes. Test for doneness by inserting a wooden skewer into the center; it should come out clean or with moist crumbs attached.
- Let the bread cool in the pan for 10 minutes. Carefully lift it out and transfer it to a wire rack to cool completely before slicing.