Zucchini Bread

One day my uncle brought us two giant zucchinis. I mean these things were the size of a small baseball bat! My mom had no clue what to do with them so I grated them up and made about four loaves of this bread. Like most quick breads and muffins, it freezes beautifully. It was very moist and spicy! Inspired by Joy of Cooking.

For 2 loaves (Or 24 muffins):

• 1 cup toasted pecans, chopped (optional)
  
• 2 cups grated zucchini
• 2 cups flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 4 eggs
• 1 1/2 cups sugar
• 1 cup vegetable oil

Preheat your oven to 350 degrees and grease your pans. In a large bowl, combine eggs, oil, and sugar. In a separate bowl, mix dry ingredients. Add the dry to the wet and mix, then stir in your zucchini and nuts. Divide batter between your pans and bake for 40 minutes to and hour, until a toothpick inserted in the center comes out clean. If you are making muffins, they will take 20-30 minutes. Enjoy this wholesome, healthy bread with your friends and family!