Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 3/4 cup (150g) granulated white sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) neutral oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) sour cream
  • 2 cups (230g) grated zucchini

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using the medium holes of your box grater. Measure exactly 2 cups; do not squeeze out the liquid.
  3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until no clumps remain.
  4. In a separate bowl, beat the granulated sugar, brown sugar, oil, eggs, vanilla, and sour cream until the mixture is smooth and emulsified.
  5. Fold the grated zucchini into the wet mixture.
  6. Gently stir the dry ingredients into the wet ingredients until just combined. Stop the moment you see no more streaks of flour to avoid over-mixing.
  7. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire cooling rack.