Zucchini Bread

Are you loaded down with Zucchini from the garden? This recipe is super moist, and a great way to use up some of that garden produce.

Ingredients List:

3 cups shredded zucchini (2-3 medium)

1 2/3 cups sugar

2/3 cups vegetable oil

2 teaspoons of vanilla

4 eggs

3 cups all-purpose or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1. Heat oven to 350°

2. Grease the bottom of the chosen pan.

3. In a large mixing bowl, stir mashed bananas, sugar, oil, vanilla, and eggs until well mixed.

4. Mix in the remaining ingredients, except chocolate chips.

5. Mix thoroughly.

6. Fill chosen pan 3/4 full.

7. Bake:

   1. Mini loaf pans for 22 minutes

   2. Muffins for 25 minutes

   3. 8-inch loaf pans for 50-60 minutes

   4. 9-inch loaf pan for 70-80 minutes

8. Loosen from the sides of the pan.

9. Cool completely before slicing or packaging.

10. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.