Zucchini Bread

Ingredients

• 1 ½ cups all-purpose flour (plain flour), 190 g
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp baking soda (bicarbonate of soda)
• ½ tsp baking powder
• ½ tsp fine salt
• 2 large eggs, at room temperature
• ½ cup vegetable oil, 120 ml
• ½ cup light brown sugar, 100 g, packed
• ½ cup granulated sugar, 100 g
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (courgette), about 1 medium, 200 g, lightly squeezed
• ½ cup walnuts, 55 g, chopped, optional

Instructions

1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Grease a 9 x 5-inch (2 lb) loaf pan and line it with parchment paper.
2. Whisk together the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
3. Put the grated zucchini in a clean towel and squeeze gently over the sink to remove some of the liquid. It should be damp, not dry.
4. In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar and vanilla until smooth.
5. Stir in the zucchini, then add the dry ingredients and fold until just combined. Fold in the walnuts.
6. Scrape into the pan and bake for 50 to 60 minutes, until a skewer inserted in the center comes out clean.
7. Cool in the pan for 15 minutes, then lift out and cool completely on a wire rack before slicing.