Zucchini Bread

The boys have gone camping in New Mexico with their grandparents this week and so I’ve been using my free time to clean, organize and cook!  I’ve been stocking up our freezer with different types of bread and cookies and stocking up our fridge with those yummy refrigerator pickles and a new zucchini relish that I found online.   Anyhow, this morning I made this batch of zucchini bread so thought I’d share my recipe with you.   This recipe makes 4 loaves at once, so make sure you use a big bowl!  No pictures this time… because I forgot to take any.

Zucchini Bread

6 eggs

2 c. oil (olive or coconut)

3 – 4 c. sugar

6 t. real vanilla extract

4 c. shredded zucchini

6 c. whole wheat pastry flour

2 t. salt

2 t. baking soda

3/4 t. baking powder

6 t. cinnamon

Preheat the oven to 325 degrees.  Beat the eggs in a large bowl until foamy.  Mix in the oil, sugar, zucchini and vanilla.  Add the flour, salt, baking soda, baking powder and cinnamon.  Mix well.  Evenly pour the batter into 4 loaf pans that have been greased well.  Bake for 1 hour at 325 degrees.

So easy and so delicious!