Ingredients:
- 2 cups (300g) zucchini, grated un-peeled and un-squeezed
- 1/2 cup (120ml) neutral vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tbsp (15ml) vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
Instructions:
- Heat your oven to 350°F (175°C) and prepare your 9x5 inch loaf pan with a generous coating of grease or a parchment paper sling. Note: Parchment makes removal effortless.
- Grate the zucchini using the medium holes of your grater until you have 300g (about 2 cups). Do not peel the skin and absolutely do not squeeze the water out.
- Whisk the emulsion by combining the neutral oil, granulated sugar, and light brown sugar in a large bowl. Beat vigorously for 2 minutes until the mixture looks pale and slightly thickened.
- Incorporate the eggs one at a time, whisking for 30 seconds after each addition. The batter should look glossy and smooth.
- Stir in the vanilla extract, ensuring it is fully distributed throughout the wet base.
- Fold the zucchini into the wet mixture using a flexible spatula. Work gently to keep the air you've whisked in.
- Sift the dry ingredients—the flour, baking soda, baking powder, salt, and cinnamon — directly over the bowl of wet ingredients.
- Fold the batter carefully. Stop the moment you see the last streak of flour disappear. Overmixing at this stage will result in a tough, rubbery loaf.
- Transfer the batter into the prepared pan, smoothing the top with your spatula so it bakes evenly.
- Bake for 55 minutes. You’ll know it’s done when the kitchen smells like warm cinnamon and a tester inserted into the center comes out clean or with just a few moist crumbs. > Chef's Note: For a truly professional finish, let the bread sit in the pan for exactly 10 minutes before moving it to a wire rack. This allows the internal structure to set so the loaf doesn't collapse.