Zucchini bread

photo credit: butterwithasideofbread.com/best-ever-zucchini-bread

adapted from Magnolia Table recipe

cooking spray
1 1⁄4 cups vegetable oil
1 cup sugar
4 large eggs
1 tablespoon pure vanilla extract

3 cups all-purpose flour
2 teaspoons ground cinnamon

2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
3 cups thickly shredded zucchini (about 2 medium)
1 cup crushed walnuts (about 3 1⁄2 ounces)

Preheat the oven to 350°F. Spray a 9 x 9-inch baking pan lightly with cooking spray.  In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth.  In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Add the flour mixture to the egg/sugar mixture and mix until just combined.  Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid. Fold the zucchini and walnuts into the batter.

Pour the batter into the prepared pan and spread it evenly. Bake until a tester inserted in the center
comes out clean, about 50 minutes. Cool on a wire rack until completely cool, about 30 minutes.