Zucchini bread

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch loaf pans, or line them with parchment paper.

Whisk together the all-purpose flour, salt, baking soda, baking powder, and ground cinnamon in a large bowl, ensuring the dry ingredients are evenly distributed.

In a separate bowl, beat the eggs with vegetable oil and white sugar until well combined and slightly pale, about 2-3 minutes.

Stir the vanilla extract into the egg mixture until incorporated.

Add the grated zucchini to the egg mixture and fold gently until evenly distributed throughout.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined; do not overmix.

Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove the bread from the oven and allow it to cool in the pans for 10 minutes.

Turn out the loaves onto a wire rack and cool completely before slicing and serving.