Zucchini Bread

This is my favorite Zucchini Bread recipe. I haven't had a chance to get any zucchini this year to make some, but hopefully soon. This also freezes amazingly well. To freeze, wrap cooled loaves first in saran wrap, and then in aluminum foil.

3 c. Flour
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
3 tsp. Cinnamon
3 Eggs
1 c. Vegetable Oil
2 1/4 c. Sugar
3 tsp. Vanilla Extract
2 c. Grated Zucchini
1 c. Chopped Walnuts, optional

Grease and flour two 8x4 in bread pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, baking soda, and cinnamon 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 bowls. Bake for 40-60 minutes, or until toothpick comes out clean. Cool in pan on cooling rack for 20 minutes. Remove from pan and completely cool on racks before storing.

I also made this adding a brown sugar, cinnamon, butter, rolled oats topping. Unfortunately, I don't have an exact recipe for it. I just combined the ingredients together to my liking and sprinkled on top before baking.

Enjoy!