Ingredients:

  • 2 cups Zucchini (Courgette), grated, excess moisture squeezed out
  • 2 Large Eggs, lightly beaten
  • ¾ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • ½ cup Vegetable Oil (Neutral)
  • 1 tsp Vanilla Extract
  • 1 ¾ cups All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ½ tsp Fine Sea Salt
  • ½ cup Chopped Walnuts or Pecans (Optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it completely with parchment paper, leaving an overhang.
  2. Grate the zucchini (skin on) using the large side of a box grater. Place the grated zucchini onto a clean kitchen towel or cheesecloth. Firmly twist and squeeze to remove as much liquid as possible. Set the dry zucchini aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until thoroughly combined (Dry Ingredients).
  4. In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until the mixture is smooth and slightly lighter in colour (Wet Ingredients).
  5. Gently fold the squeezed, dry zucchini into the wet ingredients.
  6. Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold the ingredients together just until no dry streaks of flour remain. Do not overmix. (If using nuts, fold them in now.)
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes. Test for doneness by inserting a clean wooden skewer or toothpick into the centre of the loaf; it should come out clean or with a few moist crumbs attached.
  9. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Transfer the loaf to a wire rack using the parchment overhang and allow it to cool completely before slicing.