3½cupszucchini grated, and squeezed and lightly packed (see note)
1cupall-purpose flour142 grams
1cupwhole wheat flour156 grams
Preheat the oven to 350℉ (175°C) and set the rack in the middle position.
Grease and flour (or use non-stick spray) an 8 x 4-inch loaf pan.
In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together the eggs, sugar, oil and vanilla extract.
Add the zucchini with the wet ingredients and combine them properly together.
Pour the wet ingredients in the dry ingredients.
Quickly combine together with a wooden spoon or rubber spatula until just moistened.
Immediately pour the batter into the greased pan and sprinkle top with turbinado sugar.
Bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean.
Place pan on wire rack to cool for about 10 minutes.
Remove from pan to cool down completely before slicing.
Wrap the bread in plastic wrap and store at room temperature for 3-4 days.
The total yield is 8 one inch slices.
Use small to medium zucchini as they provide the best flavor and visual appeal. If using medium-large zucchini, remove the seeds before grating as these are usually bitter. There is no need to peel them.
Whisking the dry ingredients together ensures proper distribution of the leavening agents.
Add a handful of chopped walnuts, pecans, or mini chocolate chips for a simple variation.
If using a 9 x 5 pan, start testing for doneness at 50 minutes.
This bread tastes better the next day... if you can wait that long.
Whole wheat flour vs White whole wheat flour: The main difference between these two types of flours is the variety of wheat which is lighter in color, hence the term "white". These flours can be used interchangeably. [source] Why remove the moisture: It is important to remove as much moisture as possible from the grated zucchini before adding it to the liquid ingredients. This ensures the perfect texture -not too dry and definitely not wet and gummy. Using one pound of small-medium zucchini yields approximately 350 grams of squeezed shredded zucchini with almost ½ cup of liquid to discard. If using measuring cups, this is about 3½ lightly packed cups.How to store: Store this quick bread at room temperature for up to 3 days wrapped in foil or plastic wrap. For longer storage, place in a resealable plastic bag or container and freeze for up to 3 months.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.