Ingredients :
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded zucchini
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Directions :
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment and coat with nonstick spray (or grease and flour pan generously).
- In a large bowl, add brown sugar, oil, eggs, and vanilla. With an electric hand mixer, or vigorously with a whisk by hand, beat until creamy, about 1 minute. Stir in shredded zucchini.
- In a second bowl, stir together flour, baking powder, cinnamon, salt, and baking soda. And the flour mixture to the zucchini mixture and stir until just combined; do not over-mix. Scrape into prepared loaf pan.
- Bake until the bread is firm and starts to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean with a few crumbs attached, about 50 to 60 minutes. Cool in pan for 10 minutes. Remove from pan, place on a rack, and cool completely.
