Fresh Zucchini Bread

Yesterday after work I made zucchini bread for the first time, largely because Lisa was growing upset that we were wasting the veggies in the fridge. I think it turned out pretty darn good, even if I was the only person in the house that will eat it (I did deliver some to my appreciate Mother-in-law). 

It was easy to make, and the cooking time is long enough that I cut the grass in the time it was baking. 

There is nothing earth shattering or unique about this recipe, I'm merely bookmarking it for the future. Feel free to ignore this post.   

• 1 1/3 cups all-purpose flour

• 1/2  teaspoon salt

• 1 teaspoon baking soda

• 2 teaspoons  ground cinnamon

• 2  large eggs

• 1/2  cup vegetable oil

• 1 cup sugar

• 1 teaspoon vanilla extract

• 2 cups grated zucchini, peel and all. Do NOT remove the moisture

1. Toss together the flour, cinnamon, baking soda, and salt in a bowl

2. Combine the oil, sugar, eggs, vanilla, and zucchini in another bowl.

3. Add the wet mix to the dry ingredients and stir only until combined. 

4. Spoon the batter into a loaf pan

5. Bake at 350 degrees F for around an hour or until done