Ingredients

The following ingredients have 8 Servings
  • 3½ cups zucchini (grated, and squeezed and lightly packed (see note))
  • 1 cup all-purpose flour (142 grams)
  • 1 cup whole wheat flour (156 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2½ teaspoons cinnamon (ground)
  • ¼ teaspoon nutmeg (ground)
  • 2 eggs (room temperature)
  • ¾ cup brown sugar (packed )
  • ¼ cup vegetable oil
  • 1½ teaspoons vanilla extract (pure)
  • 1-2 tablespoons turbinado sugar

Instruction

  • Preheat the oven to 350℉ (175°C) and set the rack in the middle position.
  • Grease and flour (or use non-stick spray) an 8 x 4-inch loaf pan.
  • In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In another bowl, whisk together the eggs, sugar, oil and vanilla extract.
  • Add the zucchini with the wet ingredients and combine them properly together.
  • Pour the wet ingredients in the dry ingredients.
  • Quickly combine together with a wooden spoon or rubber spatula until just moistened.
  • Immediately pour the batter into the greased pan and sprinkle top with turbinado sugar. 
  • Bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean. 
  • Place pan on wire rack to cool for about 10 minutes. 
  • Remove from pan to cool down completely before slicing.
  • Wrap the bread in plastic wrap and store at room temperature for 3-4 days.