Zucchini Bread

Childhood summers, playing in the vegetable garden, my 3rd birthday "cake", that's what this zucchini bread tastes like. 

Throughout my childhood, my parents had a vegetable garden.  I remember they grew cucumbers, green beans, various other vegetables, and of course zucchini.  Zucchini plants are the gift that keeps on giving.  Even better, lots of zucchini meant lots of delicious zucchini bread!

My mom said she got this recipe from an old relative of my dad's.  Isn't that the way it is...the greatest recipes are the old tried and trues?  Classic zucchini bread...one of the best simple pleasures.

Zucchini Bread
Yields 4 small loaves

3 eggs, lightly beaten
1 cup canola oil
2 cups granulated sugar
1 teaspoon vanilla extract
2 cups grated zucchini (with peel)
3 cups flour (I used 1 1/2 cups all-purpose and 1 1/2 cups whole wheat pastry flour)
1/2 teaspoon baking powder
1 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
Cooking spray

1. Preheat oven to 325 degrees.  Spray 4 small loaf pans with cooking spray (or grease/flour).  Set aside.
2. In a medium bowl, whisk to combine flour, baking powder, baking soda, salt and cinnamon.  Sift dry ingredients.
3. In a large bowl, beat eggs, oil, sugar and vanilla until creamy.  Add zucchini and stir until combined.
4. Fold the dry ingredients in with the wet ingredients until combined (do not over mix).
5. Evenly distribute batter among 4 small loaf pans and bake for 60-70 minutes.  Let cool in pans for 5 minutes and then transfer to wire rack to cool completely.