Zucchini Bread

Ingredients

• 1 ¾ cups all-purpose flour, spooned & leveled
• 1 teaspoon baking powder
• 0 teaspoons baking soda
• 0 teaspoons salt
• 1 teaspoon ground cinnamon
• 0 teaspoons ground nutmeg
• 0 tablespoons vegetable oil, or melted coconut oil
• 0 tablespoons brown sugar, packed, light or dark
• 0 tablespoons granulated sugar
• 2  large eggs, at room temperature
• 0 tablespoons unsweetened applesauce, or sour cream or Greek yogurt
• 2 teaspoons pure vanilla extract
• 1 cup shredded zucchini, no need to blot
• 1 cup semi-sweet chocolate chips, or chopped nuts, raisins, etc(optional)

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.

3. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.

4. Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. Loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter.

5. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. For neat slices, continue cooling bread directly on a wire rack and then slice once cooled.

6. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.