With a bountiful harvest of zucchini this summer, I knew I was going to try my hand at the classic zucchini bread. I did a few searches and found a recipe I liked. I was able to whip this delicious bread up very quickly on a Saturday morning, which is good since it takes a while to cook and everyone was licking their chops. This recipe makes two loaves and they were both gone within five days! It was so moist and delicious and we just loved the cinnamon in it. I made this last weekend and it will be back on the agenda for this weekend as well! We skipped the nuts since my daughter has a nut allergy, but I’m sure the walnuts only make it even better.

Zucchini Bread

Ingredients

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

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Grease and flour two 8×4 inch loaf pans. Preheat oven to 325 F.

Sift the flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture and beat well. Fold in the zucchini and nuts until well combined. Pour the batter into the prepared pans.

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

This bread can be frozen with great results. It keeps at room temperature for a week and in the refrigerator for 3 weeks. If it lasts that long!?

Source: Allrecipes.com