Don’t Squeeze the Zucchini #shorts

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F and butter two 8x4-inch metal loaf pans, then line them with parchment.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, whisk the eggs, oil, sugar and vanilla until very well blended. Add the dry mixture and stir with a spatula just until combined, without overmixing; the batter will be thick.
4. Coarsely grate the zucchini on the large holes of a box grater, then fold it in along with the nuts, if using.
5. Divide the batter between the prepared pans and bake at 350°F for 50 to 60 minutes, checking from 50 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
6. Cool in the pans for 10 to 15 minutes, then move to a wire rack and let cool completely.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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