This is an easy, melt-in-your-mouth zucchini bread that your family will love. It’s jam-packed with flavor and the addition of 3 eggs makes it extra rich and decadent. Feel free to add some chocolate chips at the end of the recipe if you wish. You will love this so much, you will wish you made 2!

Preheat the oven to 325 degrees.

Start by shredding the zucchini, you may leave skin on. Once shredded, measure roughly 2 ¼ cups and place inside a cheesecloth. Squeeze out excess moisture and allow to drain in a colander for 15 minutes or longer. This is a very important step so that your bread doesn’t get soggy.

Next, in the bowl of a stand mixer with paddle attachment add light brown sugar, eggs, vegetable oil, vanilla, coriander and mix for 2 minutes until all the ingredients are mixed well.

In a separate bowl whisk the all-purpose flour, baking soda, and salt. Cut 6-8 thin slivers of salted butter and set aside.

Next, combine dry ingredients with wet ingredient in bowl of stand mixer and mix on low for 2 minutes. Fold in the shredded zucchini or gently mix on low. If you are adding chocolate chips, now is the time to fold some in.

Pour the mixture into a loaf pan lined with parchment paper, and add the butter to top along with 2 teaspoons granulated sugar and a dash of coriander.

Bake in the oven for 1 hour and 15 minutes on upper rack.

Trouble shooting: if the bread is still soggy, raise the temperature to 350 degrees and continue to bake an additional 10-15 minutes until no longer soggy.