Shred zucchini and toss with salt 15 minutes before mixing, then squeeze out excess moisture in a clean kitchen towel to prevent a soggy loaf and concentrate flavor.

Fold in the zucchini gently and mix only until just combined; overmixing develops gluten and results in a dense, tough crumb instead of the tender texture you want.

Toast the ground cinnamon with a pinch of salt in a dry pan for 30 seconds before adding to the batter to amplify its warm, complex flavor throughout the bread.

The neutral oil keeps this bread incredibly moist and tender longer than butter would, creating that signature soft crumb that stays fresh for days.

Let the bread cool in the pan for 15 minutes, then transfer to a wire rack for at least 30 minutes before slicing to allow the crumb structure to set properly.