I love classic banana bread (without nuts), and this is a great variation. It’s also a way to add some vegetables to your recipes. This is also a moist bread that will freeze well and can be easily pulled out for a weekend brunch!
3/4 cup sugar
1 cup vegetable oil
2 teaspoons vanilla
1 1/2 cups flour (I used whole wheat)
1 1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup Zucchini, Grated, strained
Preheat oven to 350 degrees.
In a large bowl and mixer, blend eggs, sugar, oil, and vanilla.
Mix in flour, cinnamon, baking soda, salt, and baking powder until well-mixed.
Fold in zucchini.
Pour into greased 8 inch bread pan.
Bake about 60 – 70 minutes.
See if inserted toothpick comes out clean in order to determine if the bread is cooked through.
Cool for 10 minutes in pan, then finish cooling completely on cooling rack.
Original Recipe: http://sunstreeks.hubpages.com/hub/Moms-Soft-and-Moist-Zucchini-Bread-Recipe