½cupvegetable oilor other neutral oil such as safflower oil
2large eggsbeaten
1teaspoonvanilla extract
½cupsour cream
1cupshredded zucchiniabout one large zucchini
Instructions
Begin by preheating your oven to 350 degrees. Grease a 9 x 5 inch loaf pan and set it aside.
Next, grate your zucchini. Blot the shredded zucchini with a paper towel but don't completely dry it.
In a large bowl combine the dry ingredients (all purpose flour, baking soda, salt, cinnamon, nutmeg, and sugar). Stir well with a large spoon.
Next, add in the wet ingredients (vegetable oil, eggs, vanilla extract, sour cream, and shredded zucchini). Mix well with a stand or hand mixer until well combined. Don't over mix the batter.
Pour into a greased 9 x 5 inch loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean from the middle. Your bake time may vary depending on your oven, I recommend checking it at 45 minutes and then seeing if it needs additional bake time.
Notes
You can double the recipe if you have a lot of zucchini to use.
One large zucchini was about one cup of grated zucchini for me.
Blot your zucchini with a paper towel after shredding it. I don't recommend completely removing all of the liquid. Just a quick blot with a paper towel is enough for this recipe.
You can add nuts or chocolate chips, if desired. About one cup of either will work in this recipe.