Scale

1 small zucchini, shredded, about 1 cup packed

1/3 cup canola oil

1 large egg

1/2 cup 2% milk

1/2 cup granulated sugar

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon table salt

1 teaspoon baking powder

1 teaspoon cinnamon

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Preheat oven to 400°F and spray an 8×8 baking dish with non-stick spray.

In a large mixing bowl, add shredded zucchini, oil, egg, milk, and sugar and stir to combine.

On top of the wet mixture, add the remaining ingredients in the order listed.

Stir just until you don’t see any more flour and then pour batter into the baking dish.

Bake for 25-27 minutes or until the top is light golden brown and a toothpick inserted into the center comes out clean.

Allow to cool slightly before cutting.

This recipe is very forgiving – a little more or a little less zucchini will be just fine.