Food on Friday: Zucchini Bread

Everybody loves zucchini bread. 

Well, nearly everybody. 

I sure do!

So when my poor neglected garden (it's been a busy, hectic, stressful few weeks) produced this massive thing, I knew exactly what to do with it.

Yes, this is a foot-long zucchini...

I use my mom's recipe. It's my favorite I've ever eaten--and I've tried a lot of zucchini bread in my lifetime!

I brought a loaf with me to the playgroup I go to (not that my son does much playing with other babies yet--he's only 3 months old).

It was a hit. It was still warm when I got there, and two of my friends had some right away. One even said, "This is sooo good! It tastes like a pastry!"

Indeed, it does. 

On that note (and because I love what few followers I have) here's the recipe.

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Zucchini Bread

3 eggs
2 1/2 C sugar
1 C olive oil
3 t vanilla

3 C flour (I used 1 C whole wheat, 2 C all-purpose)
1 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
  
1 C chopped nuts (optional)
2 C grated, unpeeled raw zucchini

Preheat oven to 325.
Combine eggs, oil sugar, & vanilla; beat thoroughly.
In a separate bowl, sift together dry ingredients; add to previous mixture and blend well.
Stir in zucchini and nuts.
Bake in 2 loaf pans (8.5" x 4.5' x 2.5 ") for 60-70 minutes or until done.
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Ridiculously simple, isn't it?! 

Now, I want to know, is your recipe better than mine? If it is, tell me why. I'd love to know, because I haven't found one that even comes close to this one!

Happy Friday!!