Zucchini Bread

I got 2 big zucchinis from our church last Wednesday courtesy of our pastor's wife. I used it in cooking zucchini bread last Thursday. I asked my hubby to grate it while I prepare the other ingredients. It was my first time to bake zucchini bread. I first tasted zucchini bread when one of our church members gave me one during my birthday a couple of years ago and I love it.

I was so glad that the zucchini bread that I baked came out so good. It's moist and hubby and I love it. I used the following recipe and this yielded 2 zucchini breads. I gave the other bread that I baked to my step-daughter for her birthday. Try this recipe and you will love it.

INGREDIENTS

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


DIRECTIONS

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.