Shred zucchini (I use a cheese grater) and set aside in a colander to drain a bit (I don't really get too much water out of it, but you don't want it sopping wet)
Combine all dry ingredients in a bowl, mix well and set aside.
Next, combine the egg, oil and zucchini in a separate bowl.
Add wet ingredients to the dry ingredients and combine into a thick batter. It will seem pretty dry at first, but once you start mixing it will gradually turn into a batter, promise!
Add batter to a greased loaf pan and bake for 40-50 minutes. 45 minutes lately seems to be the sweet spot in my oven. Start checking at about 40 minutes with a toothpick to see if it's cooked through.
Once done, remove from oven and let cool about 15-20 minutes before removing it from the loaf pan by turning it upside down on a plate. Serve warm (it's the best) with a generous pat of butter and smile at the praise you're about to receive!
Recipe by Feisty Frugal & Fabulous at https://feistyfrugalandfabulous.com/2018/08/cinnamon-zucchini-bread/