Zucchini Bread (Recipe)

Our zucchini harvest has been huge this year.  I believe we're at 30 squash total so far, with more on the vines.  We've given some away, fried and sauteed some and then sliced, chunked and grated crazy amounts to go in the freezer for the winter.  We have of course made everyone's favorite, zucchini bread.

This recipe makes two regular size loaf pans of zucchini bread.  It typically lasts a day and a half in our house, if we're lucky.  As you can see, there's a lot of sugar and oil in this recipe.  I've not tried substituting other sweeteners, but applesauce does work well in place of the oil.

2 cups all-purpose flour
2 cups grated zucchini
1/2 tsp. baking powder
3 tsp. cinnamon
1 tsp. baking soda

1 tsp. salt
1 tsp. vanilla

3 eggs - beaten

2 cups sugar

1 cup oil (or apple sauce)
1/2 cup walnuts (optional)

Preheat oven to 300, grease and flour bread pans.  Sift together flour, soda, salt, powder and cinnamon, then set aside.

Blend eggs, sugar, vanilla and oil together.  Slowly add flour mixture and mix well.  Stir in zucchini and nuts and mix well (by hand).

Bake for 1 hour, or until toothpick comes out clean.

This is an excellent snack, dessert or breakfast bread.  It does freeze well too.

Enjoy!