I love this zucchini bread recipe and it will be my go-to recipe from now on. It's "Zucchini Bread IV" from allrecipes but I modified it slightly using a cup more of shredded zucchini (lots of the reviews for this recipe suggested that). Big thanks goes out to my friend Jenny for giving me 2 lovely zucchini from her garden!
Favorite Zucchini Bread
1 cup canola oil (or vegetable oil)
2 cups white sugar
3 cups finely grated zucchini
2 teaspoons vanilla
3 cups all purpose flour (plus 1/4 cup for high altitude)
3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
Preheat oven to 325. Grease and flour 2 loaf pans.
In a large bowl beat the eggs with a whisk until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. In a separate bowl combine flour, cinnamon, baking soda, baking powder, and salt. Stir flour mixture into the wet ingredients. Divide batter into the prepared pans evenly. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.