Preheat the oven to 350°F.

You should prepare two 8x4-inch loaf pans by greasing them lightly.

If you prefer, you can also line them with parchment paper for easier removal.

In a medium bowl, combine the flour, baking soda, cinnamon, salt, and sugar.

Mix these dry ingredients well until they are thoroughly blended.

Set this bowl aside for later use.

In a separate large bowl, whisk oil, eggs, and vanilla extract.

After blending these, fold in the grated zucchini gently.

Ensure well combined for a consistent batter.

Gradually add the dry mixture to the wet mixture.

Stir until just combined—avoid overmixing to keep your bread tender.

Distribute the batter evenly between the prepared pans.

Bake for about 45-50 minutes.

Check with a toothpick: the bread is done if it comes out clean.

Let the breads cool in the pan for 10 minutes before transferring to a wire rack.