Zucchini Bread

 Ingredients

2 cups (284g) all-purpose flour

2 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 cup packed (215g) light brown sugar

1/4 cup + 2 Tbsp vegetable oil

2 large eggs, at room temperature

1 Tbsp vanilla extract

20 oz. zucchini, at room temperature, shredded (3 cups)

Instructions

Preheat oven to 350 degrees. Grease a 9 by 5-inch loaf pan, dust 

lightly with flour then shake out excess.

In a medium mixing bowl whisk together flour, cinnamon, nutmeg, 

baking powder, baking soda and salt. Set aside.

In a separate large mixing bowl whisk together brown sugar, vegetable

 oil, eggs, and vanilla extract.

Wrap half the zucchini in cheesecloth, then squeeze liquid into a bowl.

 Repeat with second half of zucchini, you should have 6 - 7 Tbsp 

rendered juice, if not squeeze to remove more.

Stir zucchini into brown sugar mixture.

Add flour mixture and fold and stir just until no streaks of flour remain.

Pour evenly into prepared loaf pan.

Bake in preheated oven until toothpick inserted into center comes out 

clean. About 50 - 60 minutes.

Let cool in pan 10 minutes then invert onto wire rack and let cool at 

least 10 minutes before slicing.