Zucchini Bread

I have a ridiculous amount of zucchini growing in my garden, which has means I'm making zucchini bread on a weekly basis!  This is a great way to sneak a vegetable into a snack or dessert item!  Liam enjoys nibbling on a piece, and the girls in my neighborhood have loved it as well!  Plus, Fall is the best time of year to make this treat!

This recipe is from my Mom, written on an old crumpled piece of paper with only the ingredients & bake time.  I'm not a recipe writer by any means, but I've tried to add some detail to the recipe.  I grew up making this recipe and feel like I could do it in my sleep; however, for the sake of you all I will elaborate ever so slightly...

Nana's Zucchini Bread

Ingredients:

• 3 eggs
• 1 cup vegetable oil (I use coconut)
• 2 cups grated zucchini
• 1 3/4 cups sugar
• 3 cups flour (I use half white, half whole wheat)
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 2 tsp vanilla
• 1 cup chopped walnuts 

Directions:
1.  Cream together the eggs, oil, & sugar.  Then add the zucchini and mix well.
2.  In separate bowl, combine the flour, cinnamon, baking soda, baking powder.  Mix together and then    add to the zucchini mixture.
3.  Stir in the vanilla & walnuts.
4.  Grease a bread pan (I use coconut oil for this too) and then dust with flour to prevent sticking.  Fill pan no more than 3/4 full because the bread will rise.
5.  Bake at 325 degrees for 50-60 minutes.  I usually test with a tooth pick; bake until the tooth pick comes out clean!

Note:  This is enough batter to make 2 small loaves or 1 big loaf (and then some extra batter to eat)!

I would love to hear if you make this and hope that you love it as much as my family!