Chef John's Zucchini Bread

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Generously butter two loaf pans. (5 minutes)

Recipe View 35 mins Mix kosher salt into grated 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. (35 minutes)

Recipe View 5 mins Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed. (5 minutes)

Recipe View 10 mins In another large mixing bowl, combine eggs, sugar, and vanilla, and whisk until the 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 it into the egg-sugar mixture. Repeat until all the zucchini has been transferred in. (10 minutes)

Recipe View 5 mins 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. (5 minutes)

Recipe View 2 mins Transfer the batter into the prepared loaf pans. Tap the pans on the countertop to settle the batter. (2 minutes)

Recipe View 1 hrs 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. (60 minutes)