Another favourite from when we had zucchini coming out our ears in the garden in Montana. We often made the mistake of seeing a zucchini on the vine, and thinking we'd wait and pick it the next day. Then, next day, when we went to get it, we'd find it had tripled in size overnight! So....lots of Zucchini Bread!
2 cups of sugar
1 tsp. of vanilla
3 cups of all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
2 cups grated zucchini
1 cup of vegetable oil
1 tsp. of salt
1 tsp of cinnamon
1/2 a cup of nuts, chopped
Beat the eggs, sugar and vanilla together in a large mixing bowl 'til well blended.
Mix the flour, baking powder, baking soda, cinnamon and salt together in a medium bowl. Set aside.
Stir the 2 cups of shredded zucchini and the vegetable oil into the egg mixture. Add the dry ingredients and stir until they are thoroughly moistened. Turn into two loaf pans and bake at 350 degrees for 50-60 minutes, until a skewer or a toothpick, inserted in the center, comes out clean. Let sit on a rack in the pan for ten minutes, then invert bread onto the cooling rack. Cool thoroughly.
Wrap in cling wrap or foil and store in the fridge.