Zucchini Bread

Preheat oven to 325ºF and grease a 9×5 nonstick loaf pan with cooking spray. Line pan with parchment paper, with enough paper to hang off the sides of the pan.

Using a sifter, sift together dry ingredients into a large bowl. Set aside.

Grate zucchini using a box grater and set aside.

Whisk together sugars and remaining wet ingredients until everything is fully combined. Pour wet ingredients into dry mixture and, using a spatula, stir until mixture starts to come together. Gently fold in zucchini and stir until everything is fully incorporated. Be sure to not over-mix!

Pour mixture into prepared pan, only filling it up about ¾ full. You will have leftover batter for about 4 muffins. Bake the loaf for about 45–60 minutes, or until an inserted toothpick comes out clean.

Remove from the oven and let cool in the pan on a wire rack until cool enough to remove from the pan.
Cool completely before slicing and serving!

Notes:
1. If the top of the bread starts getting too brown, cover with foil and continue baking!
2. If making leftover batter into muffins/mini loaves, line with muffin liners and bake about 20–30 minutes. Before baking, fill empty muffin slots with water.