Zucchini Bread by Reyven

courtesy Abby, who has been making this for parties

• 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) sour cream
• 3 teaspoons pure vanilla extract or almond extract
• 1 and 1/2 cups (180g) shredded zucchini (squeeze out a good portion of
• extra liquid)

1. Mix dry ingredients in a separate bowl, stir to combine.
2. Mix wet ingredients and then fold in dry ingredients being careful not to over-mix.
3. Heavily grease (better yet use parchment) to line a standard loaf pan.
4. Bake for 60 minutes at 350°, check for doneness with a toothpick and keep checking every 5 minutes to a max of 75 minutes.