Zucchini Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">100g brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">180ml vegetable oil</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g grated zucchini (about 2 medium)</li><li class="ingredients-single-item">100g chopped walnuts (optional)</li><li class="ingredients-single-item">1 tbsp orange zest (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Box grater</li><li class="equipment-single-item">Cheesecloth or clean kitchen towel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C (330°F). Grease your loaf pan thoroughly and line with parchment paper, leaving an overhang on the long sides to easily lift out the bread later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Grate the zucchini using the large holes of your box grater. This texture is crucial - too fine and your bread will be soggy, too coarse and you'll have obvious zucchini pieces. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. You should extract about 60-80ml of liquid - this step is essential for achieving the perfect bread texture!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt until well combined. This thorough mixing ensures your spices and leavening agents are evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is pale and slightly thickened, about 2 minutes. The brown sugar adds moisture and a deeper flavor while the egg proteins create structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slowly stream in the vegetable oil while whisking constantly. Add the vanilla extract and mix until thoroughly combined. The oil (instead of butter) creates an exceptionally moist bread that stays fresh longer.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the dry ingredients to the wet mixture and fold gently with a spatula just until no dry flour remains visible. Overmixing will develop gluten and create a tough bread, so use a light hand here - a few small lumps are perfectly fine!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the drained zucchini, walnuts (if using), and orange zest (if using) until evenly distributed throughout the batter. The zucchini will release more moisture during baking, ensuring your bread remains wonderfully moist.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared loaf pan and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any large air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. If the top starts browning too quickly, loosely cover with aluminum foil after about 40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the pan for 15 minutes - this setting time prevents the bread from breaking apart when removed. Then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely, at least 1 hour. Cutting too soon will result in a gummy texture, so be patient!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or wrap individual slices in plastic wrap and freeze for up to 3 months for a delicious treat anytime.</li></ol>