A time-saving tip: if you have a food processor with the grating attachment, use it to shred the zucchini. It will perfectly shred the zucchini in no time. On the flour front, this recipe calls for whole wheat pastry flour, it lends a nice, tender crumb to the zucchini bread - feel free to swap in unbleached all-purpose flour if it is more convenient or happens to be your flour of choice. Or do a 50/50 blend of whole wheat pastry and all-purpose. Lastly, I have you sprinkle some sugar across the top of your zucchini bread batter before baking, if you have a large grain sugar use that (pictured), if not granulated sugar is fine.
Using a mixer (or by hand), beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Stir in the vanilla. Squeeze some of the moisture out of the zucchini and then fluff it up a bit before stirring it into that batter by hand.
Bake for about 60-70 minutes keeping a close eye on things after 50 minutes. If the top of your zucchini bread is getting too dark, drape a piece of parchment paper or aluminum foil over it for the remainder of the baking time. You're going to want to use a cake tester or toothpick to test for doneness. The cake should be golden and rustic looking, and a toothpick should come out clean.
When done, remove from the oven and cool the zucchini bread in pan for about ten minutes. Transter onto a wire rack to finish cooling.
Makes 1 large zucchini bread.