Zoo-kee-nee Bread

Zucchini is easy to grow. And even easier to grow REALLY BIG. At this time a year when there is a plethora of zucchini to be had, it is inevitable that this squash lover turn to a trusty zucchini  bread recipe to off-load some of this squash (I mean 5 plants...what was I thinking?!). This recipe is really good and really moist.  The bread will freeze well and keep in the refrigerator for weeks.  This recipe makes 2 bread loafs - so there is plenty to go around. 

Prep time: 20 mins

Cook time: 1 hour

Makes: 2 loafs

INGREDIENTS:

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 cups white sugar

3 tsp vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

DIRECTIONS:

Grease and flour two 8x4 inch bread pans.  Preheat oven to 325 degrees F.  Sift the flour, salt, baking powder, baking soda and cinnamon together in a bowl.

Beat eggs, oil, vanilla and sugar together in a large bowl or mixer.  Add sifted ingredients tot he creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool.