Late summer · HarvestGuide.ca

Best Zucchini Bread (Moist, Not Soggy)

Ingredients

• 2 cups grated zucchini (lightly squeezed)
• ½ cup neutral oil
• ¾ cup sugar (or half brown sugar)
• 2 eggs
• 1 tsp vanilla
• 1¾ cups all-purpose flour
• 1 tsp cinnamon, ¼ tsp nutmeg
• 1 tsp baking soda + ½ tsp baking powder + ½ tsp salt
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions

1. Heat oven to 175 °C. Grease and line a loaf pan.
2. Grate the zucchini; squeeze out about half its liquid in a tea towel.
3. Whisk oil, sugar, eggs, and vanilla until smooth. Stir in the zucchini.
4. Add flour, spices, baking soda, baking powder, and salt; fold in just until combined. Fold in nuts or chips.
5. Pour into the pan and bake 50–60 minutes until a skewer comes out clean. Cool in the pan 10 minutes, then on a rack.

From HarvestGuide.ca — https://harvestguide.ca/recipes/zucchini-bread-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.