Ingredients:

  • 3 cups grated zucchini, lightly squeezed
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped walnuts

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel or paper towels and give them a gentle squeeze to remove pooling water.
  2. Whisk the melted butter, granulated sugar, and brown sugar until combined. Beat in the eggs one at a time, followed by the sour cream and vanilla.
  3. Stir in the squeezed zucchini until the mixture is a uniform, pale green.
  4. Sift the flour, baking soda, cinnamon, and salt directly into the wet ingredients. Using a spatula, gently fold the batter until no streaks of flour remain, then fold in the nuts.
  5. Pour the batter into a greased and parchment-lined 9x5-inch loaf pan.
  6. Bake at 350°F (175°C) for 55–65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.