Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ tsp (3g) baking soda
- ½ tsp (3g) baking powder
- ½ tsp (3g) salt
- 1 tsp (2g) ground cinnamon
- ¼ tsp (1g) ground nutmeg
- ½ cup (110g) vegetable oil
- ½ cup (100g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large (100g) eggs, room temperature
- 1 tsp (5ml) pure vanilla extract
- 2 cups (230g) shredded zucchini, loosely packed
- ½ cup (60g) chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with parchment paper or oil.
- Shred the zucchini using the medium holes of a box grater. If the zucchini is excessively watery, pat it lightly with a paper towel, but do not squeeze it dry.
- In a large mixing bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until the mixture is smooth.
- Beat in the eggs one at a time, then stir in the pure vanilla extract.
- Sift in the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
- Stir with a rubber spatula until just combined; stop the moment no more streaks of flour are visible to maintain a tender crumb.
- Fold in the shredded zucchini and chopped walnuts or pecans until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.