Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees F) and liberally grease two loaf pans with soft butter or shortening.
Step 2
Peel
Zucchini (260 g)
and grate on the smallest hole of a box grater, then blot dry with a paper towel.
Step 3
Whisk the
All-Purpose Flour (250 g)
,
Ground Cinnamon (8 g)
,
Baking Soda (9 g)
,
Salt (6 g)
, and
Baking Powder (as needed)
together in a bowl to aerate them and set the bowl aside.
Step 4
Combine
Granulated Sugar (200 g)
,
Dark Brown Sugar (220 g)
,
Canola Oil (240 mL)
,
Eggs (3)
, and
Vanilla Extract (15 mL)
in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy.
Step 5
While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the finely grated zucchini and
Walnuts (125 g)
.
Step 6
Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top.
Step 7
Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly.
Step 8
Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.
