Ingredients
>
Cooking spray
>
2 medium zucchini, trimmed
>
1 3/4 cups all-purpose flour
>
1 1/2 tsp ground cinnamon
>
1 tsp baking powder
>
1/2 tsp baking soda
>
1/2 tsp salt
>
1/2 cup packed light brown sugar
>
1/2 cup granulated sugar
>
2 large eggs, room temperature
>
1/2 cup vegetable oil
>
1/4 cup sour cream
>
1 tsp vanilla extract
Steps
1
Preheat oven to 350°F. Grease a 9x5-inch loaf pan with the cooking spray, then line with parchment, leaving a 2-inch overhang on 2 long sides. Using a box grater, coarsely grate the zucchini to yield about 2 cups.
2
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk the sugars and eggs until combined. Whisk in the oil, then add the sour cream and vanilla and whisk to combine. Add dry ingredients to wet ingredients and gently fold to combine (batter will be thick). Fold in grated zucchini.
3
Pour batter into prepared loaf pan and spread in an even layer. Bake 60–70 min., until toothpick inserted in center comes out with a few crumbs (if top browns too quickly during baking, tent loosely with foil). Let cool in pan 15 min. Use parchment overhang to lift cake onto a wire rack to cool completely.
