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Ingredients:
1/2 cup canola oil, plus more for the pan
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
pinch ground cloves
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 medium zucchini (about 8 ounces), coarsely grated (about 1 1/2 cups)
Directions:
Heat oven to 350 F.
Oil an 8½-by-4½-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves.
In a large bowl, mix together the oil, light brown and granulated sugars, eggs, and vanilla.
Mix in the zucchini.
Add the flour mixture and mix until just combined.
Do not over mix.
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean,
about 50 to 60 minutes.
Cool in the pan for 30 minutes.
Transfer to a wire rack to cool completely.