The Farmer's Wife
Classic Zucchini Bread
1/2 c. olive oil, plus more for greasing pan
1 1/2 c. all-purpose flour, spooned and leveled
1 tsp. kosher salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice, pumpkin pie spice, or ground cinnamon
3/4 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 medium (6 to 7 inch) zucchini, grated (about 1 1/2 cups)
Optional: 1 cup toasted nuts, chocolate chips, raisins, or currants.
Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2 inch loaf pan. Whisk together flour, salt, baking powder, baking soda, and spice in a bowl. Whisk together sugar, eggs, oil, and vanilla in a second bowl.
Add wet ingredients to dry, and stir to combine. Fold in grated zucchini any any optional mix-ins. Transfer batter too prepared pan (it should be about 3/4 full).
Bake until a toothpick inserted in the center comes out clean and the bread starts to pull away from the edge of the pan, 50 minutes to 1 hour.
Credit to: The Best Zucchini Bread Recipe - How to Make Zucchini Bread (countryliving.com)