Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
Grate the zucchini finely using a box grater, then squeeze out as much moisture as possible with your hands or a clean towel. Set aside.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, and oil until the mixture is smooth and slightly frothy.
Gently fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter.
Sift the flour and baking soda together, then gradually add it to the wet mixture, folding gently to combine without deflating the batter.
Continue folding until just combined; the batter will be thick and slightly sticky but well incorporated.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice once cooled, revealing a moist, tender crumb speckled with bright green zucchini bits.
Enjoy slices warm or at room temperature, perfect for breakfast or a cozy snack.
