Preheat the oven to 350°F (175°C). Grease and flour the Bundt pan.

In a bowl, whisk together the dry ingredients.

In another bowl, mix the sugar, oil, and eggs until well combined.

Add the grated zucchini and vanilla extract to the wet mixture.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared Bundt pan.

Bake for 45 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.