The Best Zucchini Bread
Ingredients :
2 cups (250 g) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
1 cup (200 g) light brown sugar
½ cup (100 g) granulated sugar
¾ cup (164 g) vegetable oil, I use canola
1 teaspoon vanilla extract
2 large eggs, room temperature
2 ½ cups grated zucchini, gently press out excess moisture with hands, but don’t aggressively squeeze
Instructions:
Preheat the oven to 350°F. Prepare a 9×5 (or 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.
