Preheat the oven to 350℉. Spray a 9x5-inch loaf pan with non-stick spray before lining with a piece of parchment paper the same width as the pan with the paper edges left to hang over the sides of the pan.
In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla. Stir in the shredded zucchini. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Sift into the wet ingredients using a sifter or a sieve and stir just until no streaks of flour remain. Do not overmix!
Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling before slicing. Enjoy!
Notes
Store zucchini bread covered at room temperature for up to 4 days.