Another brilliant recipe from Smitten Kitchen made even more so by the fact that it’s so easy – AND – it’s best if made the day before and left sitting in it’s loaf pan overnight! So great! A perfect do-ahead addition to any breakfast or brunch…or honestly, just for the heck (snack) of it – enjoy!
~3 c. (370 g) grated (large holes) zucchini, not pressed or wrung out
2 eggs AND 2/3 c. canola oil
1/2 c. EACH sugar AND dark brown sugar
1 t. EACH vanilla AND salt
1 1/4 t. cinnamon AND 1/8 t. nutmeg
3/4 t. baking soda AND 1/2 t. baking powder
2 c. (260 g) flour
2 + T. raw or turbinado sugar for topping prior to baking
Preheat the oven to 350 and spray a 9 x 5 loaf pan. Add the grated zucchini to a large bowl with the eggs, oil, both sugars, vanilla and salt and use a fork to stir well to combine.
Sprinkle on the cinnamon, nutmeg, baking soda and baking powder and mix well, then give another 10 + stirs to make sure. Add in all of the flour and use a sturdy spatula to stir until no white can be seen and the batter is just combined. Scrape all into your prepared pan, sprinkle liberally with raw sugar and bake for 55 to 60 minutes until an instant thermometer reads 200 in the middle.
Leave the loaf to cool completely in the pan, unwrapped and sitting out overnight or for a full day. When you finally (carefully) remove it from the pan, the top will still be super crunchy so take care when slicing.