About the Recipe
Ingredients
3 cups all-purpose flour; 1 tsp salt; 1 tsp baking powder; 1 tsp baking soda; 1 tbsp ground cinnamon (or to taste); 3 large eggs; 1 cup vegetable oil; 2 ¼ cups white sugar; 3 tsp vanilla extract; 3 cups shredded zucchini
Preparation
Preheat the oven to 325°F (165°C).
Grease and flour mini loaf pans.
Sift together flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
In a separate large bowl, beat together eggs, oil, sugar, and vanilla with an electric mixer until combined. Add the flour mixture and beat well.
Stir in shredded zucchini until fully incorporated.
Pour batter into the prepared pans.
Bake until a toothpick inserted in the center comes out clean, about 40–60 minutes.
Cool in pans on a wire rack for 20 minutes before removing.
Wrap for storage, freeze for later, or enjoy fresh!