2¼ cups granulated sugar

1 cup canola or vegetable oil

3 large eggs

3 tsp vanilla extract

2 cups grated zucchini

3 cups all-purpose flour

3 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1 tsp baking powder

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Preheat the oven to 325°F (163°C).
Grease two 8×4-inch loaf pans with cooking spray and set aside.
In a large bowl, combine sugar, oil, eggs, and vanilla extract. Mix until creamy.
Add flour, cinnamon, salt, baking powder, and baking soda. Mix until just combined.
Stir in the grated zucchini until evenly incorporated.
Divide batter evenly between the prepared pans, filling no more than ⅔ full.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pans briefly before transferring to a wire rack.
Allow bread to cool completely before slicing and storing in an airtight container.

Add nuts or seeds (walnuts, pecans, sunflower seeds) for extra crunch.

Mix in chocolate chips for a sweeter twist.

Swap all-purpose flour for a gluten-free blend if needed.

Experiment with spices like nutmeg or cloves for more depth.

Freezes well for up to 3 months when wrapped tightly.