Zucchini Bread

I was bestowed a gift of excess zucchini from some good friends who are gardening machines. I have enjoyed several of their garden spoils this summer icluding: several heirloom tomatoes, jalepenos, acorn squash and now, these two giant zucchinis. So what does one usually do with excess zucchini (besides give it to friends)? Make bread, of course!

Zucchini Bread

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cup granulated sugar

3 teaspoons vanilla

2 cups grated zucchini (do not dry!)

1 cup chopped walnuts (optional, but tasty)

1.) Grease two loaf pans and pre-heat oven to 325 degrees.

2.) Sift togetherdry ingredients in a large bowl.

3.) Beat eggs, oil and vanilla in a separate bowl and then add to dry ingredients, then mix well.

4.) Add zuchini and walnuts and mix well until combined.

5.) Pour batter into prepared loaf pans and place into oven.

6.) Bake for 40 minutes and check for doneness by placing a knife in the center of the loaf. If there is batter on the knife, place bread back in oven for an additional 10-20 minutes.

7.) When finished baking, cool pans on a rack for about 20 minutes.

8.) Eat delicious zucchini bread and give extra loaf to some friends.

Mmmm...