In a medium bowl, combine the dry ingredients: 2 cups all purpose flour (spooned and leveled), 1 cup granulated sugar, ½ cup brown sugar (packed), 1 teaspoon baking soda, 1 teaspoon baking powder, 1.5 TBSP cinnamon, ¾ teaspoon nutmeg, 2 cups shredded zucchini (slightly drained, packed tight in measuring cup). Whisk together by hand.

In a medium 2 nd bowl combine the wet ingredients: Add ½ cup butter (1 stick melted), ¼ cup canola oil, ¾ cup brown sugar (packed), ¼ cup sour cream, 2 eggs, 2 teaspoons real vanilla. Whisk together by hand until well combined.

Make a hole in center of the dry ingredients and add the wet ingredients, combine with whisk by hand. Do not over mix.

*Pls note: I used an old fashion grater by hand to grate 2 medium sized zucchini’s.

Squeezed some of the liquid/water out before adding to the flour mixture. Be sure to scrap out any seeds before shredding if using larger zucchini.

Chop up optional walnuts or pecans to add to the combined mixture, just fold them in or you can add chocolate chips if you prefer. I like the bread with walnuts or pecans.

Place parchment paper inside your loaf pan. Add the full combined bowl of zucchini bread mixture. Then mix a little brown sugar and granulated sugar together with a few extra chopped walnuts or pecans and sprinkle on top of the loaf PRIOR to baking. Be sure to place your loaf pan in the center of the oven when baking. Also, start checking your bread at 1 hr mark, you may have to cook it a little longer if the zucchini was wetter, not an issue, it will still taste delicious.
Once removed from oven place on a cool rack and let cool prior to slicing. Served warm with a little butter is just perfect.

Good Luck & Happy Baking!