Zucchini Quick Bread for 10 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
2. Grate the zucchini using the medium holes of a box grater. Gently squeeze with a paper towel to remove excess moisture without wringing it completely dry.
3. In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until no clumps remain.
4. Whisk in the vegetable oil, granulated sugar, egg, and vanilla extract until the mixture is creamy and pale.
5. Gently fold in the shredded zucchini and chopped walnuts using a spatula. Stir only until no streaks of dry flour remain.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.