Luxuriating in this sweet, rich quick bread are green jewels that make it even more moist and full of nutritious goodness.
I've made this recipe for years - nothing new or innovative, just really good!
2 cups sugar
2 cups shredded zucchini
1 cup oil
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
Preheat oven to 350 degrees. (This next step is optional...I learned it from my Grandmother and have been doing it for years, so continue to do so!) Line two regular loaf pans with foil and coat with vegetable cooking spray. Can also be done as muffins.
In a large bowl beat the eggs with the sugar until creamy. Beat in zucchini, oil, and vanilla.
In a small bowl combine the flour, cinnamon, salt, soda, and baking powder. Stir into the zucchini mixture, just until moistened. Divide between prepared pans and bake for 45-60 minutes or until large moist crumbs come out on a toothpick inserted in the middle. (May need to cover loosely with foil after 30 minutes, to keep it from getting too dark.)
Allow to cool in pans for 10 minutes and then lift out with the foil and cool completely.