Zucchini Bread

 Zucchini is a summer time staple at our house, and my kids will cheer and chant for it. Of all the vegetables - they have a special fondness for the ZUK!  Making bread is such a great way to use up those "oops, I left it in the garden a day or two to many". This moist bread will bring your whole family coming back for more.  Oh, and I got this recipe from a friend that found it on allrecipes.

Zucchini Bread

3 Cups 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 Sugar
3 Tsp. Vanilla
2 1/2 Cups Grated Zucchini
1 Cup Chopped Walnuts (Optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F. Add flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini 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. 

 Recipe Variations -

I added Mini Chocolate Chips to the batter and filled Extra Large Muffin Tins and Mini Muffin Tins and topped with Cinnamon Sugar. Adjust Cooking time for both. The Large Muffins took about 30 min. and the Mini's took 15 min. in my oven. SO YUMMY~!