Zucchini Bread

This bread is so good my daughters and husband eat an entire loaf the day it is made. This is my favorite zucchini bread recipe. It is lighter and fluffier than most zucchini breads.

Ingredients

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3 eggs

1 cup vegetable oil

2 teaspoons vanilla extract

2-3 teaspoons ground cinnamon

1 teaspoon grated lemon peel

2 cups finely shredded zucchini

1/2 cup chopped nuts

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the eggs, oil, vanilla, cinnamon and lemon peel. Stir into dry ingredients just until moistened. Stir in zucchini and nuts.

Transfer to two greased loaf pans.

Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves (12 slices each).