Zucchini Bread

Wet

• 2 cups Zucchini, coarsely grated — about 2 medium — do not squeeze dry
• 1/2 cup Neutral oil
• 1/2 cup Granulated sugar
• 1/2 cup Brown sugar, packed
• 2 Eggs
• 2 tsp Vanilla extract

Dry

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 1/2 tsp Baking powder
• 2 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 3/4 tsp Salt

Prep

1. Heat the oven to 175°C (350°F), line a 9x5 loaf pan, and grate the zucchini on the coarse holes of a box grater. (Tip: Grate it right before you mix. Left sitting, it weeps out the liquid this recipe is relying on.)

Wet

1. Whisk the oil, both sugars, eggs, and vanilla together, then stir in the grated zucchini and any liquid in the bowl.

Dry

1. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together.

Combine

1. Fold the dry into the wet just until no dry flour remains.

Bake

1. Bake until risen and a skewer in the centre comes out with moist crumbs but no batter.

Cool

1. Cool in the pan 15 minutes, then turn out onto a rack.