Zucchini Bread

This recipe has been in our family for years.  I am sure it is the typical recipe for Zucchini Bread that you can find in cookbooks and around the internet.  It's a simple quick-bread recipe without any bells or whistles - just shredded zucchini and the usual suspects of a quick-bread - sugar, flour, oil, eggs, etc. My favorite part of these types of bread is the crispy top that forms on the top of the loaf- it's the best!  My girls absolutely loved this bread - no surprise since it's essentially a cake!

Zucchini Bread

Makes 2 large loaves

Ingredients:

3 eggs, beaten

1 cup vegetable or Canola oil

2 cups sugar

2 cups grated zucchini (skin on, not squeezed of moisture)

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped nuts (pecans) - I omit due to allergy

Directions:

Preheat oven to 325F.

1. Grease and flour 2 loaf pans (I use Pam for Baking spray). 

2. Combine beaten eggs, oil, sugar, zucchini and vanilla.

3. Into a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. 

4. Blend dry ingredients into the batter. Add nuts if using. 

5. Divide batter between 2 loaf pans and bake 50 - 60 minutes (I use the toothpick trick).

Note: For chocolate zucchini bread, add 1/2 cup cocoa powder to dry ingredients.

Source: my mom's recipe card :-)