Preheat your oven to 325°F (165°C). Lightly grease two standard loaf pans (8.5x4.5-inch or 9x5-inch) or line them with parchment paper, letting the edges hang over for easy lifting later.

Grate the zucchini using a box grater. You can peel it if you want a smoother texture, or leave the skin on for a rustic, speckled look. If your zucchini is especially juicy, gently press out excess moisture with a clean kitchen towel or paper towels—just enough so the batter doesn’t get too wet.

In a large mixing bowl, cream together the softened butter, sugar and eggs using a wooden spoon or hand mixer until smooth and light in color. The butter should be soft, but not melted, this helps it blend into the batter beautifully.

Stir in the vanilla extract, giving the mixture a lovely aromatic base.

In a separate bowl, sift together the flour, cinnamon, salt, and baking soda. This not only helps distribute the ingredients evenly, but it also gives your bread a tender crumb.

Gradually mix the dry ingredients into the wet, a little at a time, stirring gently until a thick, sticky batter forms. Don’t overmix, just combine until you no longer see streaks of flour.

Fold in the grated zucchini until it’s evenly dispersed throughout the batter. If you're adding raisins or nuts, gently stir them in now. The batter will seem thick, but don’t worry, the zucchini will release moisture as it bakes.

Divide the batter evenly between the two loaf pans, smoothing the tops with a spatula.

Bake for 50 to 60 minutes, or until the loaves are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell so good by the time they’re done.

Let the loaves cool in their pans for about 10 to 15 minutes before carefully transferring them to a wire rack to cool completely. (Tip: Run a butter knife around the edges of the pan if they seem a little snug.)