1cupzucchinigrated and with water removed (see notes)
Instructions
Preheat your oven to 350F. Spray a standard 9x5 loaf pan with non-stick cooking spray and set it aside.
In a large bowl, combined the flour, baking powder, cinnamon, and nutmeg. Whisk to combine.
In another bowl, whisk together the brown sugar, milk, melted butter, egg, and vanilla.
Add the wet ingredients to the dry and mix just until they’re combined-- make sure not to overmix.
Add the zucchini and fold it into the batter.
Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean-- about 45 minutes.
Transfer the loaf to a wire rack to cool. You can serve this warm or cold.
To reheat, place in microwave for 15-20 seconds or toast in the toaster.
Notes
How to remove the water from zucchini:To remove excess water from the zucchini, grate it on a box grater and then place it in a paper towel and squeeze out any excess liquid. You should be able to remove about 1/4 cup of liquid.How do I store excess zucchini bread?
Make sure that it's wrapped tightly so that there are no holes for moisture to get. I like to wrap my zucchini bread loaf in foil.
Store extras at room temperature if they will be eaten within three days.
Or place the loaf in the fridge for up to a week.
If you want to freeze zucchini bread then make sure that it's wrapped tightly so that there are no holes for moisture to get in.
It can last in the freezer for up to six months when stored properly. To defrost, just set it on the counter a few hours before serving.