Ingredients

• 2 cup zucchini, shredded
• 1.75 cup all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.75 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs, large
• 1.5 teaspoon vanilla extract
• 0.5 cup walnuts, chopped

Steps

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. Shred the zucchini using a box grater or food processor. Squeeze out excess moisture by wrapping the shredded zucchini in a clean kitchen towel and pressing firmly over a sink.
3. In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a large bowl, whisk together vegetable oil and sugar until combined.
5. Add eggs one at a time to the oil mixture, whisking well after each addition. Whisk in vanilla extract.
6. Fold the squeezed zucchini into the wet ingredients using a spatula or wooden spoon until evenly distributed.
7. Add the dry ingredient mixture to the wet ingredients and gently fold together until just combined. Do not overmix. Fold in walnuts if using.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The top should be golden brown.
10. Remove from oven and let cool in the pan for 10 minutes.
11. Turn the bread out onto a wire rack and cool completely before slicing, about 1-2 hours.

Nutrition