Recipe Corner: Zucchini Bread

Yesterday, my girls and I went on a baking frenzy.  We wanted to try out a bunch of new recipes.  Unfortunately, not all of the recipes turned out very good.  This delicious moist zucchini bread, however, will have all members of your family asking for seconds! If you don’t want the temptation of eating the entire loaf, the bread freezes well. Enjoy!!

Do you have a mouthwatering recipe you would like to recommend? Shoot me an email at betweenthelines-kam@hotmail.com  and I can post it for all to enjoy!

Ingredients
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. (I sometimes sprinkle the top with cinnamon sugar too)
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.