Brown Sugar Zucchini Bread

• 1¾ cups (210 g) all-purpose flour
• ¾ tsp baking soda
• ¼ tsp baking powder
• 1 tsp kosher salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs
• ⅓ cup (80 g) neutral oil
• ⅓ cup (80 g) unsweetened applesauce
• 1 cup (220 g) packed dark brown sugar
• 2 tsp vanilla extract
• 1¼ cups (165 g) grated zucchini, lightly packed after squeezing excess water
• ½ cup chopped walnuts or pecans (optional)

Preheat oven to 350°F. Prepare a 6-cup loaf pan with baking spray. Grate the zucchini and place it in a clean kitchen towel or several layers of paper towels. Gently squeeze out excess moisture until the zucchini is damp but not dripping wet. Measure 1½ cups after squeezing and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a large bowl, whisk together the eggs, oil, applesauce, dark brown sugar, and vanilla until smooth and well combined. Stir in the zucchini. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the walnuts or pecans, if using.

Spread the batter evenly into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, tenting with foil during the last 15–20 minutes if the loaf begins to brown too quickly. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.