Nonstick cooking spray, for greasing the pan
2 large eggs, lightly beaten
2/3 cups vegetable oil
1 teaspoon pure vanilla extract
One 8-ounce zucchini (about 1 large), shredded on the large holes of box grater (about 1 1/2 cups)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

1. Adjust the rack to the center of the oven and preheat to 325 degrees F. Coat an 9-by-5-inch loaf pan with nonstick cooking spray.

2. Whisk the eggs, vegetable oil and vanilla in a large bowl until combined. Whisk in the shredded zucchini until just combined. Set aside.

3. Whisk the flour, sugar, baking powder, baking soda and salt in a separate large bowl until well combined. Fold the flour mixture into the wet mixture until just combined and no lumps remain.

4. Transfer to the prepared loaf pan. Bake, rotating the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, 60 to 70 minutes.

5. Let cool in the pan for 30 minutes. Turn out onto a wire rack and let cool completely.