Prepare the zucchini by washing and drying it, then use a grater to shred it.

In a large mixing bowl, add the all-purpose flour, baking soda, baking powder, and cinnamon. Use a whisk to combine the dry ingredients.

In a separate bowl, add the eggs and beat until they begin to foam on top.

Add the oil, sugar, vanilla extract, and grated zucchini to the eggs and stir to combine.

Pour the wet ingredients into the bowl of dry ingredients. Use a spoon or spatula to stir, just until the mixture is moistened. Do not over mix. This will cause tunnels and a coarse texture.

Spray and 8x4 inch bread loaf pan or 2 small 7x3 inch loaf pans with nonstick cooking spray. If desired, coat the inside of the pans with sugar. This will add a crunchy texture to the outside of the bread.

Bake the zucchini bread at 325 degrees for 50-60 minutes for the large loaf or 35-40 minutes for the small loaves. You will know it is done when a toothpick inserted in the center comes out clean.

Allow the bread to cool on a cooling rack, then serve!