Zucchini Bread with Walnuts

Ingredients

• 2 medium zucchini, about 1 pound
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 3/4 cup chopped walnuts

Before you cook

• Heat the oven to 350 degrees Fahrenheit.
• Grease a 9 by 5 inch loaf pan and line it with a parchment sling.
• Grate the zucchini on the large holes of a box grater to make about 2 cups packed.
• Wrap the grated zucchini in a clean towel and wring out as much liquid as you can.
• Chop the walnuts coarsely.

Steps

1. Whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg together in a bowl.
2. Beat the eggs with both sugars in a large bowl until the mixture lightens, about one minute.
3. Whisk in the oil and vanilla until the batter is glossy.
4. Stir the squeezed zucchini into the wet mixture until the shreds are separated.
5. Fold in the dry ingredients with a spatula just until no flour is visible.
6. Fold in the walnuts.
7. Scrape the batter into the prepared pan and level the top.
8. Bake for 55 to 65 minutes, until a skewer in the center comes out with a few moist crumbs.
9. Cool the loaf in the pan for 15 minutes.
10. Lift it out by the parchment and cool it completely on a rack before slicing.