Ingredients:

  • 8 oz zucchini, roughly chopped
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup brown sugar, packed
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts or pecans

Instructions:

  1. Place the chopped zucchini in the food processor bowl. Pulse until broken down, then process on high until it reaches a consistency similar to thick applesauce.
  2. Add the brown sugar to the zucchini puree and process for another 30 seconds until fully integrated.
  3. Add the vegetable oil, eggs, and vanilla extract directly into the processor. Blend on medium speed until the mixture is a creamy, pale gold color and no streaks of oil remain, scraping down the sides as needed.
  4. Transfer the wet mixture to a mixing bowl or use a low pulse setting to incorporate the flour, baking soda, salt, and cinnamon. Mix only until the white streaks of flour disappear.
  5. Fold in the chopped walnuts or pecans by hand using a rubber spatula.
  6. Pour the batter into a parchment-lined 9x5 inch loaf pan.
  7. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean and the top is a deep mahogany-brown.