This loaf gets its warm flavor from a cozy blend of cinnamon and ground ginger, with grated zucchini folded in for moisture and a tender, spiced crumb. Brown sugar and maple syrup add depth without ever tasting heavy, while a good glug of neutral oil keeps every slice soft for days. Squeezing the zucchini thoroughly dry before folding it in is the real trick here — it means no soggy center, just a deep golden top that springs back when you press it. Toasted walnuts, if you add them, bring a little crunch against all that tender crumb. It slices cleanly once fully cooled, making it a great grab-and-go breakfast or afternoon snack. This one's a solid pick for a gluten free baking rotation, no fuss required to make it feel like a classic quick bread.
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Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. You should have about 2 cups of tightly packed, dry grated zucchini.
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