Ingredients
Method
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour two 8x4-inch loaf pans, or line them with parchment paper for easy removal. Grate the zucchini using a box grater or food processor, and set it aside.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
- In a large bowl, beat the eggs lightly. Add the vegetable oil, sugar, and vanilla extract, and mix until well combined. Stir in the grated zucchini, making sure it's evenly incorporated into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a dense loaf. If you're using nuts, fold them in at this stage.
- Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the tops of the loaves begin to brown too quickly, tent them with aluminum foil.
- Allow the bread to cool in the pans for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve once cooled, or store in an airtight container for up to a week.
Notes
Use fresh zucchini for the best texture and flavor. Avoid overmixing the batter to ensure a tender loaf. Customize with add-ins like chocolate chips or dried fruit, and store in an airtight container or freeze for up to three months.