Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.75 cup (150g) granulated sugar
  • 0.25 cup (50g) light brown sugar, packed
  • 0.5 cup (120ml) neutral oil (canola or grapeseed)
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1.5 cups (225g) fresh zucchini, grated (do not drain)
  • 0.5 cup (60g) toasted walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, vigorously whisk the granulated sugar, light brown sugar, and eggs for 2 full minutes until the mixture is pale, frothy, and slightly thickened. Slowly stream in the neutral oil and vanilla extract while continuing to whisk to create a stable emulsion.
  3. Gently fold the finely grated, undrained zucchini into the wet sugar-egg mixture using a silicone spatula. Do not drain the zucchini.
  4. Sift the all-purpose flour, baking soda, baking powder, kosher salt, cinnamon, and nutmeg directly into the wet ingredients. Fold gently until just combined, ensuring no dry pockets remain.
  5. Fold in the toasted walnuts. Pour the batter into the prepared loaf pan and sprinkle the top with a strategic layer of granulated sugar for a crackling crust.
  6. Bake for 50 minutes or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.