Instructions:
- Preheat oven to 350°F (175°C). Grease and lightly flour the mini loaf cavities or line with paper liners.
- Grate the zucchini. Place the shreds in a sieve or between layers of paper towel/tea towel and firmly press out as much excess moisture as possible.
- In a large bowl, whisk together the melted butter, both sugars, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
- Gently fold in the squeezed zucchini and any optional nuts until evenly distributed.
- Divide the batter evenly among the 8 mini loaf cavities, filling each about two-thirds full. Sprinkle the tops with demerara sugar, if using.
- Bake for 20–25 minutes. Test for doneness using a skewer inserted into the centre—it should come out clean or with a few moist crumbs attached.
- Let the loaves cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.