Step 1

Preheat the oven to 350˚F. Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray or the butter & flour method.

Step 2

Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.

Step 3

Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.

Step 4

Pour into the prepared pan.

Step 5

Bake until a toothpick comes out clean, about 65-75 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.

Step 6

Let the bread cool slightly before cutting and serving.