Ingredients:

  • 1 ¾ cups (220 g) All-Purpose Flour (Plain Flour)
  • ½ cup (100 g) Granulated Sugar (Caster Sugar)
  • ½ cup (110 g) Light Brown Sugar, packed
  • 1 teaspoon (5 g) Baking Soda (Bicarbonate of Soda)
  • ½ teaspoon (2.5 g) Baking Powder
  • 2 teaspoons (10 g) Ground Cinnamon
  • ½ teaspoon (2 g) Ground Nutmeg
  • ½ teaspoon (3 g) Fine Sea Salt
  • 2 Large Eggs, lightly beaten (room temperature)
  • ½ cup (120 ml) Neutral Oil (Canola, Vegetable, or Grapeseed)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 ½ cups (225 g) Zucchini (Courgette), finely grated and excess moisture squeezed out

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the loaf pan (9 x 5 inch) with parchment paper, allowing an overhang 'sling' for easy removal.
  2. Grate the zucchini finely. Place the grated zucchini in a clean tea towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. This is essential for a tender loaf. Measure 1 ½ cups after squeezing.
  3. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and salt until thoroughly combined and lump-free. Set aside.
  4. In a separate medium bowl, whisk together the room temperature eggs, neutral oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until the ingredients are just combined. Stop mixing immediately when you no longer see streaks of dry flour (avoid overmixing).
  6. Gently fold the squeezed zucchini into the batter until evenly distributed.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake for 55–65 minutes. If the top begins to brown too quickly (around 40 minutes), loosely tent the loaf with foil.
  9. Test for Doneness: The loaf is ready when a toothpick inserted into the centre comes out clean or with a few moist crumbs attached (not wet batter). The internal temperature should register around 200°F (93°C).
  10. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Use the parchment paper sling to lift the loaf onto a wire rack. Cool completely before slicing for the cleanest cut and best texture.