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1
Preheat oven to 325u00b0F and grease a 9x5 nonstick loaf pan with cooking spray. Line pan with parchment paper, with enough paper to hang off the sides of the pan.
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2
Using a sifter, sift together dry ingredients into a large bowl. Set aside.
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3
Grate zucchini using a box grater and set aside.
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4
Whisk together sugars and remaining wet ingredients until everything is fully combined. Pour wet ingredients into dry mixture and, using a spatula, stir until mixture starts to come together. Gently fold in zucchini and stir until everything is fully incorporated. Be sure to not over-mix!
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5
Pour mixture into prepared pan, only filling it up about 3/4 full. You will have leftover batter for about 4 muffins. Bake the loaf for about 45-60 minutes, or until an inserted toothpick comes out clean.
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6
Remove from the oven and let cool in the pan on a wire rack until cool enough to remove from the pan.
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7
Cool completely before slicing and serving!
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8
Notes:
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9
1. If the top of the bread starts getting too brown, cover with foil and continue baking!
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10
2. If making leftover batter into muffins/mini loaves, line with muffin liners and bake about 20-30 minutes. Before baking, fill empty muffin slots with water.
