The perfect bread that works for breakfast as well as it does for dessert
Preheat oven to 325 degrees and prep loaf pans by coating them in a light layer of butter and then flour. Set aside.
In a medium sized mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir together and set aside.
Wash and grate the zucchini. Lay grated zucchini over paper or kitchen towels and pat dry with another towel. Leave on towel for now to let moisture continue to be absorbed.
In a large mixing bowl, combine the brown sugar, sugar, vegetable oil, vanilla and beaten eggs. Stir together until well mixed.
Add the grated zucchini to the bowl of dry ingredients and gently stir to coat. Pour the dry ingredients with the zucchini in the bowl of wet ingredients and mix until well combined, but not over mixed.
Pour batter into loaf pans filling each pan halfway. This will make 6 mini loaves of bread or 2 regular sized loaves of bread.
For mini loaves, bake 30 - 40 minutes or until toothpick inserted in the center comes out clean. Check at 30 minutes and continue baking based on toothpick test results.
For regular sized loaves, bake 45 - 55 minutes or until toothpick inserted in the center comes out clean. Take the same approach with checking the bread a little early to avoid over baking.
Remove from oven and allow bread to cool slightly in the pan for 10 minutes. Then transfer bread loaves to a cooling rack (removed from pan) to cool completely. Store in an airtight container for two to four days. Bread can also be frozen for a few months.