1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup canola oil
2 large eggs, lightly beaten
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 pound zucchini, coarsely shredded
- Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.
- Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
Make AheadThe zucchini bread can be frozen for up to 2 months or refrigerated for up to 5 days.