Zucchini Bread

Ingredients

• 230g plain flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoons cinnamon
• 215g brown sugar
• 100g white sugar
• 3/4 cup vegetable oil (180mL / 168g)
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/2 cups grated zucchini (400g)
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 180°C. Line 220x110 mm loaf pan with baking paper or spray them with nonstick baking spray.
2. In a large bowl, whisk to combine the flour, salt, baking soda, baking powder, and cinnamon.
3. In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add the oil and vanilla and whisk to combine. Squeeze water out of the grated zucchini and then fold into mixture.
4. Pour the wet mixture into the dry, then stir until only a few dry streaks of flour remain. Add the chopped walnuts and stir gently just until no dry streaks of flour remain.
5. Place loaf pan in the oven and turn down to 160°C. Bake for 55 to 60 minutes, or until a skewer inserted into the center of each loaf comes out clean.
6. Let the loaf cool in the oven, with the door open, for 5 to 10 minutes and then take out and cool a further 5 to 10 mins in the pan. Turn them out onto a cooling rack to cool completely.

Notes:

• Don’t overmix the batter. This will give you a too-dense loaf. After adding the chopped walnuts, mix just until no dry streaks of flour remain.
• Cooling the loaf slowly helps stop it from sinking.
• Get creative with spices. Spices such as allspice, ginger, nutmeg, or cardamom work nicely in this bread. Add ¼ to ½ a teaspoon in addition to the cinnamon for a well-rounded flavor.