Rustic Zucchini Cedar Loaf 🍞🧑‍🍳

Ingredients:

2 medium zucchinis, grated (about 2 cups)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs
1/2 cup vegetable oil (or melted coconut oil for a hint of flavor)
1 teaspoon vanilla extract
1/2 cup walnuts or pecans, chopped (optional)
1/2 cup raisins or dried cranberries (optional)
1 tablespoon fresh lemon juice (optional, for brightness)

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini into a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is important to avoid the loaf becoming too soggy.
Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Combine wet ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth. If you’re using lemon juice, add it here as well for an extra fresh flavor.
Add the zucchini: Stir the grated zucchini into the wet ingredients, mixing until well combined.
Incorporate dry ingredients: Gradually fold the dry ingredients into the wet zucchini mixture. Be careful not to overmix – stir just until the flour is incorporated.
Add optional mix-ins: If you’re using nuts or dried fruit, gently fold them into the batter.
Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You can cover the loaf with aluminum foil after 40 minutes if it starts to brown too quickly.
Cool and serve: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips:

Zucchini moisture: Squeezing out the excess moisture from the zucchini is key to getting a nice, dense loaf that isn’t soggy.
Flavor variations: You can add a pinch of nutmeg or a tablespoon of fresh orange zest for an additional layer of flavor.
Make it gluten-free: Swap the all-purpose flour for a gluten-free flour blend to make it suitable for those with dietary restrictions.
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze individual slices for longer storage.