Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 ½ cups (approximately 152g) shredded zucchini
Instructions
- Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
- Whisk flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Add oil and both sugars to a large bowl. Stir until smooth.
- Mix in cinnamon, eggs, and vanilla extract.
- Stir in flour mixture, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
- Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
- Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.