Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tbsp (16g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) sour cream
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) shredded zucchini, squeezed dry

Instructions:

  1. Grate the zucchini using the medium holes of a box grater. Place the shreds in a clean kitchen towel or fine-mesh strainer and gently press out the excess water until moist but not dripping.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until no clumps remain.
  3. In a separate bowl, beat the eggs, light brown sugar, granulated sugar, melted butter, sour cream, and vanilla extract until the mixture is smooth and slightly pale.
  4. Using a spatula, fold the dry ingredients into the wet mixture, stirring just until combined.
  5. Gently fold in the squeezed shredded zucchini; do not overmix to avoid a tough texture.
  6. Pour the batter into a greased and parchment-lined 9x5 inch loaf pan.
  7. Bake at 325°F (160°C) until the top is a deep mahogany brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.