The Best Zucchini Bread

Lightly grease two 8½x4½" loaf pans with vegetable oil or cooking spray. Preheat oven to 350°F.

Whisk 3 cups all-purpose flour, 1 tsp. kosher salt, 1 tsp. baking soda, ¼ tsp. baking powder, and 1 Tbsp. ground cinnamon in a medium bowl to combine.

With an electric mixer or whisk, beat 3 large eggs in a large bowl until light and foamy, about 3 minutes. Add 2 cups sugar, 1 cup vegetable oil, 2 cups grated zucchini, and 1 Tbsp. vanilla extract and mix lightly but well.

Add dry ingredients to the egg-zucchini mixture. Stir until well blended, add 1 cup coarsely chopped toasted walnuts, and divide batter between prepared pans. Bake until top is golden brown and a toothpick or other tester inserted into the center comes out clean, about 1 hour. Cool on a wire rack.