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!
2 eggs, beaten
3/4 cup sugar
1 cup vegetable oil
2 teaspoons vanilla
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.
Bake about 60 – 70 minutes.
See if inserted toothpick comes out clean in order to determine if the bread is cooked through.
Original Recipe: http://sunstreeks.hubpages.com/hub/Moms-Soft-and-Moist-Zucchini-Bread-Recipe