Ingredients

• 2 cups finely grated zucchini (about 2 zucchini)
• 1 cup granulated sugar
• 1 cup packed dark-brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 cup chopped pecans
• 1/4 teaspoon almond extract

Preparation

1. Preheat oven to 350 degrees.
2. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper.
3. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined.
4. Add dry ingredients and mix well.
5. Fold in nuts and extract.
6. Divide batter between loaf pans.
7. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes.
8. Cool 10 minutes on wire rack. Invert, and remove parchment paper.
9. Cool completely on rack.