Ingredients:

  • 2 ¼ cups All-Purpose Flour (Sifted)
  • ½ cup Granulated Sugar
  • ½ cup Packed Light Brown Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Fine Sea Salt
  • 2 Large Eggs (Room temperature)
  • ¾ cup Vegetable Oil (or Canola)
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups Grated Zucchini (moisture squeezed out)
  • ½ cup Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease the 9x5 inch loaf pan and line it with a strip of parchment paper, creating an overhang to easily lift the loaf out later.
  2. Grate the zucchini coarsely. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove all excess moisture. This is a crucial step to ensure the loaf is not dense or gummy.
  3. In the largest mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until thoroughly combined and lump-free.
  4. In the second bowl, gently whisk the eggs, vegetable oil, and vanilla extract until just emulsified (about 30 seconds).
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold the ingredients together until just combined. Stop mixing the moment you no longer see streaks of dry flour (Do not overmix).
  6. Gently fold in the squeezed zucchini and any optional chopped nuts, distributing them evenly throughout the batter with minimal additional stirring.
  7. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs attached).
  8. Allow the loaf to cool in the pan for 15 minutes. Use the parchment sling to carefully lift it out onto a wire rack. Let it cool completely before slicing.