Zucchini Bread

I found this recipe on line years ago, and have slightly adapted it. I get rave reviews whenever I make it. I like to put the zucchini in the food processor rather than chopping it up. I think it makes the bread even more moist. I have found this bread to be so moist that I like to line the pans with parchment paper after I grease them. I make a little "hammock", so I can just pull out the loaf when it has cooled. You can also make them in lined muffin tins. Bake time will go down to about 20-25 minutes. Hope you enjoy it!

• Ready In: 1 hr 15 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 1 1⁄2 cups granulated sugar
• 1⁄3 cup light brown sugar
• 3⁄4 cup canola oil or 3⁄4 cup  vegetable oil
• 2  eggs
• 1  teaspoon vanilla
• 2  cups flour
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 1⁄2 teaspoons cinnamon
• 1 1⁄2 cups  finely chopped zucchini

Directions

1. Preheat oven to 350.
2. Combine sugars, oil, eggs and vanilla and mix well.
3. In another bowl, mix flour, baking powder, baking soda, salt and cinnamon.
4. Add to sugar/oil/egg mixture to moisten.
5. Fold in zucchini.
6. Divide mixture into 2 greased(and/or lined) loaf pans.
7. Bake for 55 minutes or until knife comes clean from center.
8. Cool and enjoy!