Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 0.5 cup (110g) vegetable oil
  • 0.75 cup (150g) granulated sugar
  • 0.5 cup (100g) packed brown sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (220g) grated zucchini

Instructions:

  1. Grate the zucchini using the medium holes of a box grater. Measure out 2 cups (220g) loosely packed, ensuring not to squeeze out the natural moisture. Note: Squeezing the water out will make the bread too dry
  2. In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and sugar has begun to dissolve.
  3. Sift in the all purpose flour, baking soda, salt, and ground cinnamon.
  4. Stir gently until just combined; stop as soon as no dry flour streaks remain. Note: Overmixing leads to a rubbery texture
  5. Gently fold in the shredded zucchini using a silicone spatula to maintain the batter's aeration.
  6. Pour the batter into a greased 9x5 inch loaf pan.
  7. Bake at 350°F (175°C) for 50-60 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Note: This prevents the loaf from cracking as it settles