cinnamon zucchini bread Recipe

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Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in the grated zucchini and nuts (if using).
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For a richer flavor, you can use brown sugar instead of granulated sugar.
Feel free to add other spices like cardamom or cloves.
Store the bread in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.