Zucchini Bread

Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper or coat it with nonstick spray.

If using nuts, spread them on a dry baking sheet. Toast for 5 minutes, stir, and continue baking in 2-minute intervals until fragrant and lightly browned. Cool before using.

Whisk the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cardamom in a medium bowl.

In a large bowl, whisk the melted butter, oil, brown sugar, sour cream, eggs, and vanilla until smooth.

Grate the zucchini on the large holes of a box grater or with a food processor. Measure 12 ounces or 2 firmly packed cups.

Spread the zucchini between paper towels and press firmly to remove excess surface moisture.

Add the zucchini to the dry ingredients and toss until the shreds separate and receive a light flour coating.

Add the dry mixture to the wet mixture. Stir gently until only a few flour streaks remain.

Fold in the optional chocolate chips or cooled nuts. Stop stirring as soon as the batter looks evenly combined.

Transfer the batter to the prepared pan. Smooth the top and add the optional sugar or a small scatter of chocolate chips.

Bake for 60 minutes. Test the center with a long skewer and continue baking in 5-minute intervals until no wet batter remains. Loosely cover the top with foil if it browns too quickly.

Cool the bread in the pan for 15 minutes. Lift it onto a wire rack and cool completely before slicing.