Ingredients:

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini, lightly squeezed
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon

Instructions:

  1. Preheat your oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the eggs and brown sugar until smooth.
  3. Stir in the vegetable oil and vanilla extract, then fold in the shredded zucchini.
  4. Slowly whisk in the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Mix just until the streaks of flour disappear; do not overmix.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 55–65 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Let the bread cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.