This is a fabulous tried and true recipe that my family loves. My friend gave it to me (along with some zucchini) LOL I have been making it ever since. It is moist and wonderful and freezes well. While it's baking, the house smells wonderful!

LUCY'S ZUCCHINI BREAD

3 cups flour
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda*
1/4 tsp. baking powder*
2 cups sugar
1 cup oil (canola or similar mild oil is best)
3 eggs, beaten
3 tsp. vanilla
2 cups grated zucchini (1 Large zucchini or 2 small), drain any liquid (I grate by hand)

Preheat oven to 350. Grease a baking pan. Makes 3 small loaves or two bigger loaves or one bundt cake or one large bundt cake.

Combine flour, cinnamon, salt, baking soda, and baking powder in a large mixing bowl.

Mix together sugar, eggs, oil, and vanilla. Stir in zucchini. Stir into flour mixture; mix well but do not overmix. Pour into prepared pan(s).

Bake in 350 degree F. oven. Start checking with a toothpick at about 20 minutes for loaves and at about 50 minutes for a Bundt. Cover with foil if top browns too much.

Can be wrapped with plastic wrapped and frozen and keeps very well.

*Make sure the baking powder/baking soda are fresh otherwise the bread doesn't rise as nicely.