Next spring I am going to plant my own garden. I am 99 percent sure that I have said that before, but maybe writing it down will make it more concrete. Thank goodness I have kind neighbors who are willing to share their garden's bounty with me and my family. This recipe comes from my Dad's youngest sister Tricia and is a perfect way to use some of those zucchinis that may have grown just a bit too big. I love this bread and so does my family!
Preheat oven to 350. Grease two 9x5 loaf pans and sprinkle with cinnamon and sugar.
In a blender blend, 1 cup oil and enough zucchini to make 3 1/2 cups.
In a large bowl mix 3 eggs and 2 cups of sugar. Add zucchini oil mixture to eggs and sugar. Mix until combined.
Add 1 cup of flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 teaspoons salt, 1 teaspoon cinnamon, and 1 teaspoon vanilla to the wet ingredients. Mix until combined. Add 2 more cups of flour and mix until smooth.
Pour batter evenly into prepared loaf pans and sprinkle with cinnamon and sugar. Bake for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean.
I ate the piece of bread that I took a picture of and if you can't tell already, I love butter!