Zucchini Bread

I made this during the summer, but I forgot to post it. How could I forget this deliciousness? 

I absolutely love this bread. Don't let the zucchini trick you into thinking this is healthy bread, because it's not. I try to ignore the loads of sugar. I guess thats what makes it taste delicious. The fact that there is so much sugar is why I don't make this too often. My mom has been making this since I was young. She always makes two batches, one with nuts and one without; I prefer the ones without. I am not a huge nut fan, but I did provide nuts in the ingredients for those of you nut lovers. I can go through a loaf in a day, so be careful if  you decide to make these. If you do, you wont regret it.

ENJOY!

Ingredients

3 eggs, beaten

2 tsp vanilla

1-cup oil

2-½ cup shredded zucchini (3 small or 2 large)

2¼-cup sugar

3-cup flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

¼ tsp baking powder

1-cup nuts

Directions

Oven: 325

Grease two 8x4 loaf pans. Combine flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 1 hour. Use a tooth pick to check if fully baked. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

TATER RATER

(Tater wasn't able to try this, but I am 100% sure she would give it a 5)