Place grated zucchini in a clean tea towel and squeeze out excess moisture. It doesn’t have to be completely dry, but give it a good squeeze to eliminate the excess liquid. You should remove 1/4 to 1/3 cup. Set zucchini aside.
Combine eggs, oil, sugar, and vanilla in a large mixing bowl. Whisk together until well combined.
Add zucchini and stir until incorporated.
Add all dry ingredients except nuts and stir just until there are no streaks of flour remaining.
Stir in nuts.
Pour into two greased 9×5-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a toothpick inserted near the center has a few moist crumbs attached.
Cool in pans for 10 minutes before removing to wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze, well-wrapped, for up to 3 months.
Recipe Notes
Use three pans if you have 8×4-inch loaf pans. It’s ok to bake two and keep the remining batter refrigerated until you can wash and re-use one of the pans.
As always, nuts are optional. Use any unsalted variety you like, or substitute with seeds or chocolate chips.
Instead of cinnamon use apple pie or pumpkin pie spice. Or create your own spice blend. Just use the same total amount – 1 1/2 tablespoons.
