A delightful and moist loaf made with fresh zucchini, perfect for summer gatherings.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a medium bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt.
Sift the dry ingredients for a lighter texture.
In a large bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
Use room temperature eggs for better mixing.
Stir the shredded zucchini into the wet mixture.
Pat the zucchini dry with a paper towel to remove excess moisture.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
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