This is a super easy and yummy way to use up any extra squash you have in your garden. It doesn’t need to be zucchini proper – it can be any kind of squash. What I love about this recipe is that it doesn’t require squeezing all the water out of the zucchini. Adapted from Smitten Kitchen.

Ingredients

• 370 g coarse grated zucchini, skin on, not wrung out
• 2 large eggs
• 2/3 c (160 ml) neutral oil or melted unsalted butter
• 1/2 c (95 grams) packed dark brown sugar
• 1/2 c (100 grams) granulated sugar
• 1 t vanilla extract
• 1 t fine sea or table salt
• 1 T ground cinnamon
• 1/8 t ground nutmeg
• 3/4 t baking soda
• 1/2 t baking powder
• 2 c (260 grams) all-purpose flour
• 2 T (25 grams) raw or turbinado sugar

Instructions

1. Heat oven to 350 F.
2. Lightly coat a 6-cup or 9×5-inch loaf pan with butter or nonstick spray.
3. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined.
4. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined.
5. Add flour and mix until just combined.
6. Pour into prepared loaf pan and smooth the top.
7. Sprinkle with the raw or turbinado sugar — don’t skimp.
8. Bake for 55 to 60 minutes, until a toothpick comes out batter-free.
9. Let cool completely in the pan, then serve in slices.