This recipe works best with the Superstone® Covered Baker.
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tbsp ground cinnamon
1 teaspoon baking soda
3 eggs, room temperature
1-¼ cup vegetable oil or olive oil
1 cup white granulated sugar
1 cup brown sugar, packed
1 tablespoon vanilla extract
2 cups grated zucchini
Sift flour, baking powder, salt, cinnamon, and baking soda together in a large bowl. Beat eggs, oil, vanilla extract, white sugar, and brown sugar together in a separate large bowl, until creamy and fully combined.
Add the sifted ingredients to the egg mixture, slowly and beat well until fully combined. Add the grated zucchini. Stir. Pour batter into the base of the baker that has been lightly oiled and floured.
Preheat oven to 325º F. Bake for 55 to 65 minutes, or until tester inserted in the center comes out clean. Make sure you check on the bread to avoid burning.
Cool in pan on a rack for about 20 minutes... Remove bread from pan (let cool completely if storing or freezing). The bread can be served warm or cold.