INGREDIENTS

• 3½ cups grated zucchini (about 5–6 small zucchini)
• 2½ cups all-purpose flour
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 stick (½ cup) unsalted butter, softened or melted and cooled
• 3 large eggs, lightly beaten
• ½ cup vegetable oil
• Cooking spray

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INSTRUCTIONS:

Preheat the oven to 350°F. Lightly coat a 9 x 5-inch loaf pan with cooking spray.

Prepare the zucchini. Using a box grater, grate the zucchini. Place the grated zucchini in a bowl lined with cheesecloth. Gather the cheesecloth around the zucchini and gently squeeze out the excess liquid. Discard the liquid and measure 3½ cups of drained zucchini.

Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.

Prepare the wet mixture. In a large bowl, combine the brown sugar, granulated sugar, butter, vegetable oil, vanilla extract, and grated zucchini. Stir until well combined. Add the beaten eggs and mix again until incorporated.

Make the batter. Gradually add the dry ingredients to the zucchini mixture. Gently fold together until just combined and only a few streaks of flour remain. Be careful not to overmix.

Fill the pan. Pour the batter into the prepared loaf pan and smooth the top evenly.

Bake for approximately 1 hour and 15 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.

Cool the bread in the pan for about 15–20 minutes, then remove it from the pan and allow it to cool completely before slicing.