One of the most classic fall desserts (or breakfasts) that isn’t pumpkin-flavored.
Let’s get into it:

Ingredients:
- 3 cups all purpose flour (360 grams)
- 1t salt
- 1t baking soda
- 1t baking powder
- 1T cinnamon*
- 1t powdered ginger*
- 1t fresh nutmeg*
- 3 eggs
- 1 cup vegetable oil
- 1 cup sugar (200 grams)
- 1T vanilla
- 2 cups grated zucchini (no need to peel beforehand)
- 1 cup nuts/seeds (I use walnuts, sunflower seeds, and pepitas)
- *instead of the cinnamon, ginger, and nutmeg–you can use 2T Chinese five spice
- A greased and floured loaf pan
- A 350o F oven
***********************************************************************************************************
Grease and flour your loaf pan or baking tin. Recipe makes one tall loaf OR ~12 cupcakes/muffins.
Mix together the dry ingredients (flour-nutmeg) and set aside.
Beat the eggs, oil, sugar, and vanilla until well-incorporated and pale yellow in color. Add the grated zucchini and stir.
Gently stir the wet ingredients into the dry ingredients until almost fully incorporated, then add your nuts & seeds (if using). Don’t overmix.
Bake at 350o F for 45-60 minutes, checking for doneness with a toothpick (should come out clean or with just a few crumbs).
Let cool in the pan about 10 minutes, then let finish cooling on a wire rack to prevent a dry loaf of zucchini bread.
Serve warm with honey butter.
Enjoy!