Ingredients
4 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 tsp vanilla
3 cups shredded zucchini or summer squash
3 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 Tbsp cinnamon
Method
- Heat oven to 350F
- Combine all of the dry ingredients and whisk to combine
- Lightly beat the eggs and combine with the oil, buttermilk, and vanilla
- Whisk until homogenous
- Add the dry ingredient mixture and stir to make the batter
- Add the grated zucchini
- Transfer to a greased 9x12 loaf pan and bake until the loaf is golden brown and a knife comes out clean when testing the center
- Allow to cool 10 minutes and then remove from the pan
- Store covered at room temperature for up to 5 days
