Zucchini Bread

My Zucchini Bread obsession started with we lived in Boulder, Colorado and had our own garden! It was our first garden and we had no idea how big you were suppose to grow the zucchini. Needless to say we over grew ours and were huge! With big zucchinis the only thing it is really good for is to make bread. This recipe makes two loafs and one large zucchini can make six loafs! Which freeze great and wonderful to bring to potlucks.

3 eggs
1 Cup oil
2 Cup sugar
2 Cup grated and peeled zucchini (take out big seeds and grate in the bowl trying to make a lot of juice)
1 tsp vanilla
3 cups flour
1 tsp salt
t tsp baking soda
2 tsp. cinnamon
1/2 tsp baking powder

Beat eggs and add oil, sugar, zucchini and vanilla. Mix well and add all dry ingredients. Mix well. Bake in two loaf pans at 325* for one hour or until toothpick comes out clean.

Tips:
If I don't have enough zucchini I will add applesauce to make a full 2 cups.
I grease and flour pans.
I add 1/2 cup of chocolate chips to the second loaf and just add it into the batter after I've poured the first loaf in.