Zucchini Bread

Shara picked up like 3 GIANT Zucchinis last night, she paid all of $1.25 for them AND 2 yellow squashes (zucchini cousins)... So she said if I wanted to make zucchini bread, that I could go ahead and do it. Jamie made it once AGES ago in Utah when Mom had like 5 zucchnini plants, and we literally had zucchini's coming out of our ears! We also had some nice fried zucchini. Yumma. Anyway, if anyone needs me I'll be making bread! ;)

Zucchini Bread IV
Submitted by: Kristen
Rated: 5 out of 5 by 365 members
Prep Time: 15 Minutes ~ Cook Time: 1 Hour 10 Minutes ~ Ready In: 1 Hour 25 Minutes
Yields: 24 servings

"You'll get two loaves of classic zucchini bread, sweet and cinnamon-spicy. This is a definite crowd-pleaser."

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

DIRECTIONS:
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook. Buy it online at http://www.shopallrecipes.com/