Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts

Instructions:

  1. Toss the chopped walnuts in a dry pan over medium heat for 3 minutes until they smell fragrant.
  2. Grate the zucchini using the large holes of your grater, measuring out 2 cups of coarse shredded zucchini.
  3. Whisk the vegetable oil, granulated sugar, eggs, and vanilla extract in a large bowl until the mixture is smooth and pale.
  4. Sift in the all-purpose flour, baking soda, baking powder, ground cinnamon, salt, and ground nutmeg.
  5. Fold the dry ingredients gently into the wet mixture with a spatula until just combined, avoiding overmixing.
  6. Fold in the shredded zucchini and toasted chopped walnuts until evenly distributed.
  7. Pour the batter into a greased 9x5 inch loaf pan.
  8. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.