Zucchini Bread

So we had a ton of zucchini left over that went unused at Thanksgiving. I found the following recipe at: http://allrecipes.com/recipe/moms-zucchini-bread/

Original recipe makes 2 loaves (I halved it!)

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts (I used pecans. Still have pecans!)

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

This recipe was delicious! The first time I mentioned zucchini bread to Brad, he turned green (punny!). So when I whipped this up, he was outside doing yard work. He came in just as it was coming out of the oven, piping hot, and smelling delicious. I think he thought it was banana bread. He gave it a whirl, said it was good. I then told him it was zucchini bread. Surprise! :)

Anyway, Thanksgiving is over. Onward and upward. Still trying to get a base for marathon training, which is getting harder and harder as it gets windy and cold. But, I'm working on it. Baby steps!