This recipe is taken directly from I am Baker. The photograph is mine but the recipe is verbatim from the site because I did not tweak or make adjustments to it. So here you go!
INGREDIENTS:
- 2 cups (250g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- ¾ cup (164g) vegetable oil, I use canola
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 1/2 cups grated zucchini, gently press out excess moisture with hands, but don’t aggressively squeeze
INSTRUCTIONS:
- Preheat the oven to 350˚F. Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray or the butter & flour method.
- Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.
- Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.
- Pour into the prepared pan.
- Bake until a toothpick comes out clean, about 65-75 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.
- Let the bread cool slightly before cutting and serving.
