Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (200g) grated zucchini, squeezed lightly
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (4g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (0.5g) ground ginger

Instructions:

  1. Grate the zucchini using the large holes of a box grater and gently squeeze with your hands to remove excess water, then measure out 1 1/2 cups of shreds.
  2. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  3. In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is pale and fluffy.
  4. Stir in the eggs one at a time, followed by the vanilla extract and the prepared grated zucchini.
  5. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger directly into the wet mixture.
  6. Using a spatula, gently fold the ingredients together just until no streaks of flour remain to avoid overmixing.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 45–55 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.