Directions
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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 (2 cup) and grate on the smallest hole of a box grater, then blot dry with a paper towel.
Step 3
Whisk the All-Purpose Flour (2 cup), Ground Cinnamon (1 tablespoon), Baking Soda (2 teaspoon), Salt (1 teaspoon), and Baking Powder (1/4 teaspoon) together in a bowl to aerate them and set the bowl aside.
Step 4
Combine Granulated Sugar (1 cup), Dark Brown Sugar (1 cup), Canola Oil (1 cup), Egg (3), and Vanilla Extract (1 tablespoon) 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 Walnut (1 cup).
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.
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