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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

  1. Heat oven to 350F
  2. Combine all of the dry ingredients and whisk to combine
  3. Lightly beat the eggs and combine with the oil, buttermilk, and vanilla
  4. Whisk until homogenous
  5. Add the dry ingredient mixture and stir to make the batter
  6. Add the grated zucchini
  7. 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
  8. Allow to cool 10 minutes and then remove from the pan
  9. Store covered at room temperature for up to 5 days