Cinnamon-alicious Zucchini Bread

Steps

• 1

  Preheat the oven to 350°F. Prepare two loaf pans by buttering and flouring the interiors.
• 2

  In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• 3

  In a large mixing bowl, whisk together the canola oil, white sugar and light brown sugar until well-combined. Add the eggs one at a time, whisking well after each addition.
• 4

  Add the zucchini and vanilla extract to the oil-sugar mixture, stirring well to combine.
• 5

  Add the flour mixture to the wet ingredients. Stir until just combined.
• 6

  Divide the batter evenly between the two pans.
• 7

  Bake the two loaves for 55-65 minutes, until golden brown. A knife or cake tester inserted in the middle should come out clean as well.
• 8

  Let cool on a cooling rack (in the pans) before removing from the pans. Store in an airtight container.