Zucchini Bread

Another recipe my sister shared with me!

Makes 1 loaf.

Ingredients:
3/4 - 1  cup sugar (I like a little less but it's good with more, too)
1/2 cup oil (like canola or veggie, haven’t tried coconut or olive..)
1 egg
1 tsp vanilla (omit if it’s in already from a nut milk)
1 cup grated zucchini, drained
3/4 cup unbleached flour
3/4 cup whole wheat flour
1.5 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Directions:

1.     First we gotta talk zucchini. It’s got a ton of water already in it and we gotta get some of that out. Grate a zucchini, you might need two if they’re really small, and press out the moisture. There are a couple of ways to get the excess water out, you can place grated zucchini in a sieve over a bowl and press with back of spoon to remove moisture. If you have a potato ricer you can press that way. Or simply use cheese cloth and wring it out with your hands (helpful if you have some inner rage to work out).

2.     Preheat the oven to 325 F, grease and flour the loaf pan. This one can stick a little so the flour should help with that.

3.     Beat the egg in a bowl that can accommodate everything and add then add the oil, vanilla, and sugar and mix to incorporated.

4.     Add all the dry ingredients to wet mixture, mix well. You can totally sift all of those dry ingredients in a separate bowl before adding if that’s your preference. This will be a loose mixture and not a formed dough.

5.     Stir in the zucchini until well combined.

6.     Transfer the bowl contents into the prepared pan, it’s loose so just even it out.

7.     Bake for ~50-65 minutes, rotating after about 30 minutes, it’s done when the toothpick check comes out clean.

8.     Transfer to a rack to cool, give it some time to cool in the pan before dumping it out of there to further cool.