Zucchini Bread

The first time I ate zucchini bread I remember thinking "zucchini bread"?  Who knew it was so good.  I was walking through the Greenmarket down the street and the zucchini's just looked too good to pass up.  I made two loaves yesterday afternoon and there is nothing left this morning.  The human garbage cans must have converged in my kitchen last night.

Preheat oven to 350.

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
1 tablespoon vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

(you could add chocolate chips or raisins or dried cranberries or walnuts if wanted – 1 cup)

I did not use a mix master for this recipe.  I used a good old-fashioned beater.  Beat the eggs until combined in a large bowl.  Add the oil and the sugar.  Then add in the zucchini and vanilla extract.  Combined all the dry ingredients in a separate bowl and mix with a fork.  Add this to the bowl with the wet ingredients and mix thoroughly.  I added the dry ingredients over three separate times mixing at each time until incorporated.

Use two loaf pans really buttered and parchment paper on the bottom.  Divide the batter into each of the pans.  Bake for an hour.