Makes 1 loaf.

1 1/2 cups all-purpose flour

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. baking soda

1/8 tsp. baking powder

1/2 cup canola oil

2 large eggs, lightly beaten

1 cup sugar (used slightly less)

1 1/2 tsp. pure vanilla extract

1 pound zucchini, coarsely shredded

 

Preheat oven to 375 degrees.  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.

 

The zucchini bread can be frozen for up to 2 months or refrigerated for up to 5 days.