The Smitten Kitchen

This is the second zucchini bread that I am posting. (The other is Apple Walnut Zucchini.) Both are delicious, and both are made in one bowl. I took the liberty of adding 1/2 cup of chopped walnuts to the recipe. Added a nice crunch!

• 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
• 2 large eggs
• 2/3 cup (160 ml) of a neutral oil, olive oil, or melted unsalted butter
• 1/2 cup (95 grams) packed dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea or table salt
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground or freshly grated nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups (260 grams) all-purpose flour
• 2 tablespoons (25 grams) raw sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. or butter. Place grated zucchini in a large bowl and add oil, or melted butter, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. 

Let cool completely in the pan. Zucchini bread keeps for 4 to 5 days at room temperature.