1 pound zucchini (about 2 medium-sized or 3 cups shredded)
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup white sugar
1/2 cup brown sugar, packed
3/4 cup oil (your choice)
2 teaspoons vanilla extract
Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips
non-stick spray or butter for greasing the pans
Heat the oven to 350°F. Grease two 8×4″ loaf pans (I use 4 mini-aluminum foil pans).
Trim the stem and root-end from the zucchinis and shred them (I used the shredder attachment on my Kitchen Aid). Gather the shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture from the zucchini as possible.
Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.
Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the loaf pans (I spray them with Baking Spray).
Bake 45-50 minutes (30 minutes for mini-loaves), until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.
Loaves will keep in an airtight container for several days. They can also be wrapped in plastic wrap, then aluminum foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.