Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (1g) salt
  • 1 tsp (2g) ground cinnamon
  • 0.5 cup (110g) vegetable oil
  • 0.75 cup (150g) packed brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1.5 cups (225g) grated zucchini, firmly packed
  • 0.5 cup (60g) chopped walnuts

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined and no clumps remain.
  3. In a second larger bowl, beat the egg and brown sugar together until the mixture is pale and slightly frothy.
  4. Stir in the vegetable oil and vanilla extract until the wet batter is glossy and smooth.
  5. Gently stir the dry flour mixture into the wet ingredients using a spatula.
  6. Fold in the shredded zucchini and chopped walnuts. Stop mixing as soon as flour streaks disappear to maintain a tender crumb.
  7. Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.