Best Zucchini Bread...we've ever enjoyed!

OK so we made this zucchini bread last night, and we think it came out better than expected because we didn't use two 8x4 pans, but instead a single 8x8 pan. This definitely took longer, probably an hour and twenty minutes, but the texture was UNBELIEVABLE. It was so light and fluffy we couldn't help but pick at it all night long until half the loaf was gone! Here is the original recipe, we included everything in the recipe except the nuts (simply becuase we didn't have any but it would have made this loaf even more incredible!)  


Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 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

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. 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.
4. Bake for 40 to 60 minutes, 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.

http://allrecipes.com//Recipe/moms-zucchini-bread/Detail.aspx


We usually try out the highest rated recipes we can find, if not from a cookbook, and this was easily one of the best we've tried. Check out our pictures below!