Ingredients:

  • 3 cups (375g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (180ml) vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250g) packed, shredded zucchini (squeeze out excess moisture!)
  • ½ cup (50g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together sugar, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix!
  5. Gently fold in the shredded zucchini and chopped nuts (if using).
  6. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean (or with a few moist crumbs).
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.