Zucchini Bread

Prepare the pans - Preheat the oven to 350°F. Butter two 8x4-inch metal loaf pans* and line with parchment paper for easier lifting.

Dry ingredients - In a medium mixing bowl, whisk together 3 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 teaspoons of cinnamon.

Wet ingredients - In a separate large mixing bowl, add 3 eggs, 1 cup of oil, 1 1/2 cups sugar, and 1 tablespoon vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and stir with a spatula just until combined. Do not overmix; the batter will be thick.

Grate the zucchini using the large holes of a box grater. Fold in the grated zucchini and nuts, if using. The batter will look thick at first, then loosen as the zucchini is incorporated.

Bake - Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes, starting to check at 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pans for 10-15 minutes, then transfer to a wire rack and cool completely to room temperature.