Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 0.5 cup (110g) vegetable oil
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (115g) packed light brown sugar
  • 1 large egg
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (225g) shredded zucchini
  • 0.5 cup (60g) chopped walnuts

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter or line it with parchment paper.
  2. In a large bowl, whisk together the vegetable oil, granulated sugar, and light brown sugar until combined. Add the egg and vanilla extract, beating vigorously until the mixture is smooth and slightly pale.
  3. Sift the all-purpose flour, baking soda, salt, and ground cinnamon directly into the wet mixture. Using a spatula, gently fold the ingredients together until no more streaks of dry flour remain.
  4. Gently stir in the shredded zucchini and chopped walnuts. Pour the batter into the prepared pan, smoothing the top.
  5. Bake for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.