Zucchini Bread

As soon as I pull this out of the oven, I have to beat off Zach (my husband) with a stick until it's had 20 minutes to set. He goes through this like nothing else and I hopefully get a piece too! It makes the whole house smell heavenly!

Best enjoyed by itself, or with a nice layer of butter

Zucchini Bread (Makes two loaves)

Ingredients:
3 cups all-purpose flour                          1 cup vegetable oil
1 teaspoon salt                                       2 and 1/4 cups white sugar
1 teaspoon baking soda                          3 teaspoons vanilla extract
1 teaspoon baking powder                      2 cups grated zucchini
3 teaspoons ground cinnamon                  Optional (I leave them out) 1 cup chopped walnuts
3 eggs

Directions:
1. Grease and flour two 8x4 inch bread pans. Preheat your oven to 325 degrees.
2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
3. In a separate large bowl (or in the stand mixer if you have one), beat eggs, oil, vanilla, and sugar together. Add the sifted ingredients to the bowl and mix well. Stir in the zucchini and the nuts if you add them until it is combined well together. Pour into pans (it's okay to fill them)
4. Bake for 60 minutes or until a knife or tester comes out clean. Cool in the pans for 20 minutes, then remove from pans. If you can wait that long, let them cool completely...or enjoy warm like we do!

This bread is dense, but so moist and nice and sweet. Mine rarely makes it a day, sometimes two if it is lucky. A great way to use up extra zucchini. I use my kitchen aid grater with a nice sized zucchini and can get two cups out of it. I do a pretty fine grate. You can use a box grater as well for this...but I will say my grater attachment is easier :)