Ingredients:

  • 2 large eggs, lightly beaten (room temperature)
  • 1/2 cup vegetable oil (or canola)
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour, leveled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups grated zucchini, lightly squeezed
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
  2. Prepare the Pan: Lightly grease and flour (or line with parchment paper) a 9x5 inch loaf pan.
  3. Prepare Zucchini: Grate the zucchini. Place the grated zucchini in a clean tea towel or paper towels and squeeze firmly to remove excess moisture. This step is crucial.
  4. Combine Dry Ingredients: In the first large bowl, whisk together the flour, both sugars (granulated and brown), baking soda, cinnamon, nutmeg, and salt. Set aside.
  5. Combine Wet Ingredients: In the second large bowl, whisk the eggs lightly. Add the oil and vanilla extract, whisking until combined and slightly emulsified.
  6. Combine Wet into Dry: Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula, mix only until just combined. Do not overmix.
  7. Fold in Zucchini: Gently fold in the prepared, squeezed zucchini and any optional chopped nuts. Mix only until evenly distributed.
  8. Fill Pan and Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, until the top is deeply golden brown.
  9. Test for Doneness: Insert a clean skewer or toothpick into the very center of the loaf. It should come out clean or with a few moist crumbs attached. (If the top browns too quickly, tent loosely with foil after 35 minutes.)
  10. Cooling: Allow the loaf to cool in the pan for 10–15 minutes. Carefully remove the loaf and transfer to a wire rack. Allow it to cool for at least 30 minutes before slicing.