Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 cup (115g) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed brown sugar
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) shredded zucchini, loosely packed
  • 3/4 cup (85g) chopped walnuts, toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper. Grate the zucchini using the medium holes of a box grater, keeping the skin intact.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until no lumps remain.
  3. In a separate large bowl, beat the eggs, vegetable oil, granulated sugar, and brown sugar together until the mixture is smooth and pale. Stir in the vanilla extract.
  4. Gradually fold the dry ingredients into the wet mixture until just combined; stop as soon as the flour streaks disappear to ensure a tender crumb.
  5. Gently stir in the shredded zucchini and toasted walnuts using a rubber spatula.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a knife. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.