Moist Zucchini Bread

My boss grows zucchini, and it's coming in faster than she can eat it, so she brought in a few to share. Zucchini is actually one of the things I prefer not to eat, and so at first I was going to decline the offer. But then I remembered! ZUCCHINI BREAD! So I grabbed a piece and headed home. I searched my favorite online site, allrecipes.com and found this one. I made it and took it up north with us, it was perfect, really moist and really flavorful! And don't worry if you aren't a zucchini fan, it tastes nothing like it.

I only have one loaf pan, so I just made one loaf, and then I made 12 muffins. The muffins only took 20 minutes, so if you are in a time crunch, it's a great option. Plus, they are already personal size :) And sorry for the craptastic picture. Like I said, I took it up north, I had to work with what I had.

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.