Zucchini Bread Recipe

Mom got some zucchini this past weekend at a flea market and we decided to make some somewhat (not really!) healthy bread out of it. The recipe is originally from AllRecipes.com. It’s very moist and you can’t even taste the zucchini. Besides all the sugar, it’s a good bread recipe to hide some veggies in it for picky kids. (Try substituting some sugar-free applesauce or carrots in it instead of all that sugar—what I’m doing with another bread recipe.) It's also super good the next day, gets better with age (but not too long, then it'll get moldy!).

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. 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.