Zucchini Bread

Last weekend my grandson Levi asked me to make him zucchini bread.  Remembering I have this recipe from Nebraska where Paul used to have his summer garden that was abundant in fresh zucchini.  Sometimes I couldn't keep up with the bread making because there was so much zucchini.  It froze so well so that that the whole family enjoyed it all fall.  Here is the recipe, don't forget to sift the flour.

Ingredients: 

3 cups flour, sifted  

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

3 large eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 tablespoons pure vanilla extract

2 cups grated zucchini, packed

Grease and flour 2 large 8 x 4 loaf pans or 5 mini loaf pans.  

Preheat oven to 325 degrees.

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

Beat eggs, oil, vanilla and sugar together in a large bowl of your electric stand mixer.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini until well combined.  Pour batter into prepared pans.

Bake for 40 - 50 minute or until tester inserted in the center comes out clean.  (The 5 mini loaves took 45 minutes).  

Cool in pan on rack for 20 minutes.  Remove bread from pan and completely cool.