Delicious Zucchini Bread

We aren't huge zucchini eaters, actually, Mr. Cottage is the only one that really likes it. So every year we grow it just for him, this year we decided to plant golden zucchini instead of our normal kind. All too soon zucchini season found us and we had baskets of this bright golden colored veg. Mom decided to try her hand at zucchini bread, I have to say I was a little apprehensive to try it. I really don't like zucchini, but we have a rule in our house you have to try everything. So expecting to hate it I took a really really small bite- to my surprise it was amazing! Moist, sweet but not over the top. It almost reminds me of the pumpkin bread we make every year.

Ingredients:

2 Cups Organic Zucchini grated and a bit of the moisture squeezed out

3 free range eggs

1 cup avocado oil or olive oil

3 teaspoons organic vanilla extract

1 tablespoon ground cinnamon

1 teaspoon Himalayan pink salt

2 1/4 cups raw sugar
1 teaspoon non-aluminum baking powder

1 teaspoon baking soda

3 cups organic all-purpose flour

Related Article: Asiago Cheese Bread

Directions:

Oil and flour two bread pans, preheat oven to 325F. Sift together salt, flour, cinnamon, baking powder and baking soda in a medium-size bowl. In a separate large bowl beat oil, eggs, and sugar together. Add dry ingredients to the wet, beat well. Stir in zucchini and pour batter into bans. Bake 40-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 20 minutes and then remove bread from pan. Allow to cool the rest of the way before storing.