This makes two loaves or four of the mini loaves and two of the small foil loaf pans.
3 large eggs (farm fresh are best!)
1 cup oil
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking powder
3 cups flour
3 cups grated zucchini (skin and all-but I remove large seeds)
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
Prepare two loaf pans with either pam cooking spray or crisco with a light dusting of flour.
Mix all ingredients. Alternate 1 cup flour and 1 cup zucchini to make batter easier to stir. Bake at 350 degrees about 1 hour or until toothpick inserted in the center comes out clean. Cool 15 to 20 minutes and remove from pan. (if you make the four mini loaves reduce cooking time to 35 minutes) The small foil pans take about 40 minutes.
Delicious and easy. You can also freeze the loaves once they have cooled off in a gallon ziploc freezer bag. These are great to make while zucchini is in season and then pop them in your freezer to enjoy during the winter months. You’ll appreciate it even more then.