Instructions

• Preheat oven to 325°F. Grease two 8 x 4-inch loaf pans, line the bottoms with parchment, and grease the top of the parchment.
• In a medium bowl, sift together 3 cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 tablespoon ground cinnamon. Set aside.
• Make sure the 3 cups grated zucchini are well drained and squeezed to release excess water; pat dry with paper towels if needed.
• In a large bowl, beat 3 eggs, 1 cup vegetable oil, 1 1/4 cups white sugar, 1 cup brown sugar, and 1 tablespoon vanilla until combined.
• Add the sifted dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until just combined. Do not overmix.
• Fold the drained zucchini into the batter with a wooden spoon or spatula until just incorporated.
• Divide the batter evenly between the prepared loaf pans and smooth the tops.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the pans from the oven and place them on a wire rack. Cool the loaves in the pans for 10 minutes.
• Remove the loaves from the pans and parchment, transfer to the wire rack, and cool completely before slicing.