Zucchini Bread

We went to the Farmer's Market at Pioneer Park last weekend, and got 3 big zucchini for a dollar. Knowing we would never in a million years eat that much, I made some zucchini bread. This recipe is phenomenal. You'd never know there was zucchini in there. It's just spiced cinnamony goodness. The flavor is kind of like banana bread.

Ingredients:

• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp vanilla
• 2 cups grated zucchini

Directions:

1. Grease 2 bread pans (8x4 in) or! 1 big pan and 4 mini loaf pans. Preheat oven to 325.
2. Combine flour, salt, baking soda, baking powder, and cinnamon in a large bowl.
3. Beat eggs, oil, vanilla and sugar together, then add to flour mixture.
4. Beat all well together. Pour batter into pans.
5. Bake for about 40 minutes, or until a toothpick comes out clean. Let the bread cool for about 20 minutes before you flip it out of the pans. Then let it cool completely.
6. Freeze or eat right away. You can freeze for up to 3 months.