Cinnamon Zucchini Loaf with Walnuts

What you need

• 190 g (1 1/2 cups) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 120 ml (1/2 cup) vegetable oil
• 150 g (3/4 cup packed) light brown sugar
• 50 g (1/4 cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 180 g (1 1/2 cups) zucchini, about 1 medium, coarsely grated
• 60 g (1/2 cup) walnuts, chopped
• butter, for the pan

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Grease a 23 x 13 cm (9 x 5 in) loaf pan with the butter and line the base with parchment.

2. 2

   Shred the zucchini coarsely on a box grater. Leave its juice in.

3. 3

   In a medium bowl, combine the salt, flour, baking soda and baking powder with a whisk.

4. 4

   In a large bowl, stir the oil with the brown sugar and granulated sugar until smooth.

5. 5

   Beat in the eggs, vanilla and cinnamon.

6. 6

   Fold in the flour mixture until no dry streaks show. The batter will be stiff.

7. 7

   Fold in the zucchini and walnuts. The batter loosens as the zucchini goes in.

8. 8

   Scrape the batter into the pan and smooth the top.

9. 9

   Bake until a skewer in the middle shows a few damp crumbs at most, 50-60 min.

10. 10

    Leave the loaf in its pan for 10-15 min, then lift it onto a wire rack and let it cool before slicing.

Imported from crazyforcrust.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.