Zucchini Bread

It's that time of year when zucchinis in the garden double in size overnight and you have a surplus building up fast.

My suggestion is to pick them before they get too big and overwhelming and grate them for future use in breads and cakes.

Grated zucchini freezes just fine so you can portion out the amount you need for your recipes, put it in a labeled freezer bag and you've got a frozen asset ready when you need it.

Pick zucchinis before they get too large. These are just right.

Zucchini Bread
(makes 2 loaves)
3 eggs
1 cup canola oil
1 1/2 cups granulated sugar
2 teaspoons vanilla
3 cups grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon baking powder

Preheat oven to 350 degrees. Grease and flour two bread pans.

In a large bowl beat eggs, oil, vanilla and sugar together. Add grated zucchini.

In another bowl, sift together flour, salt, baking soda, cinnamon and baking powder. Add this to the wet ingredients and mix until well combined.

Divide the batter between the pans and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool for 10 minutes before removing from the pan.

Enjoy!