Zucchini Bread

Grate the zucchini (do not peel it first). Gently squeeze out a little excess moisture with a paper towel, but don't wring it completely dry.

In a large mixing bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until well blended and lightened in color.

In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture until just combined.

Fold in the grated zucchini until evenly distributed throughout the batter.

Divide the batter evenly between the two prepared loaf pans. Bake for 55-65 minutes until a toothpick inserted into the center of the loaves comes out clean. Let cool in the pans for 15 minutes before transferring to a wire rack.