Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Fine Sea Salt
  • 2 Large Eggs, lightly beaten
  • ½ cup Neutral Cooking Oil (Vegetable, Canola, or Grapeseed)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups (packed) Coarsely Grated Zucchini (do not squeeze)
  • ½ cup Walnuts or Pecans (Optional), roughly chopped and lightly toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan thoroughly and line it with a parchment paper 'sling' for easy removal.
  2. Coarsely grate the zucchini. Set aside in a bowl—do not drain or squeeze the moisture out, as this is essential for the bread’s texture.
  3. In the first large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until completely homogenous. Set aside.
  4. In the second bowl, whisk the eggs lightly, then incorporate the oil and vanilla extract until well emulsified.
  5. Pour the wet ingredients mixture into the dry ingredients bowl. Using a rubber spatula, mix only until just combined and a few streaks of flour remain. Stop mixing here to prevent a tough loaf.
  6. Gently fold in the grated zucchini and the optional chopped nuts. Mix only 3–4 strokes, just enough to distribute the zucchini evenly. Do not overmix.
  7. Scrape the batter into the prepared loaf pan, smoothing the top lightly.
  8. Bake for 55 to 65 minutes at 350°F (175°C). If the top begins to brown too quickly (around 40 minutes), loosely tent the loaf with foil.
  9. Test for doneness: The bread is ready when a long skewer or toothpick inserted into the very centre comes out clean (or with just a few moist crumbs attached).
  10. Let the loaf cool in the pan for 15 minutes before using the parchment sling to lift it out. Transfer the bread to a wire rack and allow it to cool completely before slicing.