Zucchini Bread

It is that time of year again...zucchini seems to be everywhere!  This is a moist and flavorful sweet bread recipe that Jonna Roper shared with me when we lived in Sacramento,CA over 30 years ago.  Thanks Jonna! So happy I found this recipe again--hope you are doing well!

Put dry ingredients into a large bowl set aside:
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
1/2 cup chopped nuts (I used pecans & sunflower seeds) 

Mix:
3 large eggs
1 cup of oil (can use liquid coconut oil too)
2 tsp. vanilla

Add to egg mixture:
2 cups sugar
2 cups grated zucchini

Add liquid ingredients to dry ingredients and mix well.  Grease & flour 2 medium-sized loaf pans (I used 1 regular loaf pan & 2 small loaf pans).  Bake at 325 for 1 hour and 10 minutes.  Cool and wrap well in plastic wrap.  It is delicious anytime but tastes even better day 2.

This bread freezes well and makes a great addition to a tray of other fruit/veggie sweet breads.