- 3 eggs
- 1 1/2 cups white sugar
- 1 cup canola oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups white whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour 2 4×8-inch loaf pans.
- Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined.
- In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon.
- Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined.
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.