" We Hate Zucchini Bread " Zucchini Bread

I toyed around with ingredients while making Zucchini Bread, until I came up with a recipe my entire family could enjoy. I hate Zucchini Bread! But I love this bread, and when I sell it in the farmer's market, people say its the best they've ever tasted! I like to make a fair amount of it, but because of the rounded-off ingredients, this is easy to halve.

• Ready In: 45 mins
• Serves: 16
• Yields: 8 small loaves

Ingredients

• 4  cups  grated zucchini (approximately 2 medium sized zucchinis)
• 4  eggs
• 1  cup  fat (butter, margarine or vegetable oil, etc)
• 2  cups sugar
• 4  cups flour
• 3  teaspoons vanilla
• 2  teaspoons cinnamon
• 1  teaspoon salt
• 1  teaspoon baking soda

• Optional

• 1⁄4 cup  chopped walnuts

Directions

1. Preheat oven to 350°F.
2. Grate the zucchini, and measure out four cups. Add to large mixing bowl.
3. Add eggs, fat, cinnamon, salt, baking soda, vanilla and sugar. Stir together well.
4. Add flour to the mixture, a bit at a time. Stir until all ingredients are mixed. The mixture should resemble thick pancake batter. If it is too thick, add another egg. Add nuts, if desired.
5. Lightly grease and flour your bread pans, or spray them with nonstick cooking spray.
6. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top.
7. Bake for 35 minutes, or until a golden brown. Take out loaves, and let them cool five minutes before removing the bread from the pans to finish cooling on a wire rack.