Zucchini Bread

Thanks to a gift from an employee's garden today, I decided to pay it forward by making this delicious zucchini bread to share with the rest of the office. Closer to a cake than "bread" but healthier...this can be a snack or dessert. I will be adding a glaze to a few loaves in the morning when cooled for those wanting a sweeter dessert version.

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Directions:

Preheat oven to 325° F.

Grease and flour two 8 x 4 inch pans. (or as I did since sharing with a group, can use mini loaf pans - this recipe makes 8 mini loaves)

Sift flour, salt, baking powder, baking soda, cinnamon, and cloves 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 (25-30 minutes if using mini loaf pans), 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.