Ingredients:

  • 2 cups (packed) freshly grated Zucchini (Do NOT squeeze out the liquid!)
  • 3 large Eggs (room temperature)
  • 3/4 cup Neutral Oil (Canola or Vegetable)
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 teaspoon Vanilla Extract
  • 2 1/4 cups All-Purpose Flour (spooned and levelled)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Chopped Walnuts or Pecans (Optional)
  • 1/2 cup Semi-Sweet Chocolate Chips (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it thoroughly with parchment paper, leaving an overhang.
  2. In a large bowl, whisk together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition, followed by the vanilla extract.
  3. Gently fold the grated zucchini into the wet mixture using a spatula. Do not worry about the moisture; it is key to the loaf's texture.
  4. In a separate, medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the chopped walnuts or chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan, smoothing the top slightly. Bake for 50 to 60 minutes.
  8. Test for doneness by inserting a wooden skewer into the centre; it should come out clean or with just a few moist crumbs attached. If the top browns too quickly, loosely tent it with foil for the final 15 minutes.
  9. Let the loaf cool in the pan for 15 minutes before using the parchment overhang to lift it onto a wire rack to cool completely before slicing.