Name: Zucchini Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 90 min
Yield: 1 loaf (10 slices)
Ingredients: ½ cup granulated sugar; ½ cup light brown sugar (lightly packed); ½ cup neutral oil; 2 large eggs; ¼ cup sour cream; 1 teaspoon vanilla extract; 2 cups grated zucchini (no need to squeeze or drain); 1 ¾ cups all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon baking soda; 1 teaspoon baking powder; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; 2 tablespoons turbinado sugar

Method

5 steps

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan, line it with parchment, grease the parchment, and set it aside.
Mix the wet ingredients: In a bowl, combine the granulated sugar, brown sugar, oil, eggs, sour cream, and vanilla extract. Whisk until they are smooth. Fold in the prepared zucchini.
Add the dry ingredients: Add the flour, salt, baking soda, baking powder, cinnamon, and nutmeg, then mix until just combined.
Assemble: Pour the batter into the prepared loaf pan and smooth into an even layer. Sprinkle with turbinado sugar.
Bake in the preheated 350°F oven for 60-70 minutes until a toothpick inserted into the middle comes out mostly clean. Let cool in the pan for 2 hours before slicing.