Zucchini Bread

It's a good thing that this recipe makes 2 loaves, because my husband can eat one loaf by himself. This recipe is my own concoction inspired by my Italian neighbor Connie Antonucci, who was like a Grandma to me. Connie gave me my first taste of her delicious zucchini bread as a kid, where she lived across the street from me for 18 years in the suburbs of Philly, where I grew up. Connie and her husband Benny grew a wonderful garden every summer and when the bounty of zucchini rolled in, Connie would start baking!  She sure knew how to get a kid to eat vegetables. This bread is so good and moist. I always think of her whenever I make this and it brings back so many great memories. 

Zucchini Bread Recipe
3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons ground cinnamon

1/4 teaspoon baking powder

3 eggs

2 cups sugar

3 teaspoons vanilla extract

1 cup vegetable oil

3 cups grated zucchini

Preheat oven to 350 degrees F. In a bowl add flour, salt, soda, cinnamon, baking powder together then stir with a fork till well blended and set aside.

Beat sugar and oil, then add eggs and vanilla and mix well. Add dry ingredients, stir well to combine. Add shredded zucchini, and stir well again to combine the mixture. Pour into 2 greased and lightly floured loaf pans.Bake at 350 degrees F for 45 -55 minutes or until a toothpick inserted in the center comes out dry.