Easy Summer Zucchini Bread

Ingredients

• •2 cups grated zucchini (about 2 medium, unpeeled), squeezed dry
• •1 3/4 cups all-purpose flour
• •1 tsp baking soda
• •1/2 tsp baking powder
• •1/2 tsp fine salt
• •1 1/2 tsp ground cinnamon
• •1/4 tsp ground nutmeg
• •2 large eggs, room temperature
• •1/2 cup neutral oil (canola, vegetable, or light olive)
• •1/2 cup granulated sugar
• •1/2 cup packed light brown sugar
• •2 tsp vanilla extract
• •1/2 cup chopped walnuts or pecans (optional)
• •1/2 cup chocolate chips or raisins (optional)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the long sides with a parchment sling.

2. 2

   Grate the zucchini on the large holes of a box grater — no need to peel; the skin is thin and adds flecks of color. Pile the grated zucchini into the center of a clean kitchen towel or a few layers of paper towels, gather the ends, and squeeze firmly over the sink until no more liquid drips out. You should end up with about 1 to 1 1/4 cups of drained zucchini. This is the single most important step for a loaf that isn't gummy.

3. 3

   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4. 4

   In a large bowl, whisk the eggs, oil, both sugars, and vanilla until smooth and slightly thickened, about 30 seconds.

5. 5

   Stir the squeezed zucchini into the wet mixture.

6. 6

   Add the dry ingredients and fold with a spatula just until no dry streaks remain — a few lumps are fine. Fold in the nuts and/or chocolate chips if using. Do not overmix.

7. 7

   Scrape the batter into the prepared pan and smooth the top.

8. 8

   Bake 55–65 minutes, tenting loosely with foil at the 40-minute mark if the top is browning too quickly, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter) and the loaf springs back when pressed.

9. 9

   Cool in the pan on a rack for 15 minutes, then lift out using the parchment sling and cool at least 30 minutes on the rack before slicing — the crumb sets as it cools.