Ingredients

• 1 tablespoon kosher salt
• 4 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground ginger
• 1 pinch cayenne pepper
• 1 pinch freshly grated nutmeg
• 2 large eggs
• 1.5 cups white sugar
• 1.5 teaspoons vanilla extract
• 0.75 cups unsalted butter , melted
• 1 cup chopped walnuts

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.
2. 2 Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.
3. 3 Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.
4. 4 Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.
5. 5 Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
6. 6 Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.
7. 7 Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.

Nutrition per serving