Zucchini Bread

This recipe is a family favorite. Normally, I make this when the garden has me screaming "uncle" or friends drop off zucchini from their gardens. 

This week, I had a few extras in my fridge (the grocery store had them on special). It was time to make bread. 

I made the bread with two wide bread pans. I find that when I do one large loaf, it can be hard to cut, and it crumbles. 

You need:

• 2 egg
• 1/2 teaspoon salt
• 1 cup white granulated sugar
• 1 cup butter or margarine (I used unsalted butter
• 1/2 t. baking soda
• 3 cups white all-purpose flour
•  1/4 teaspoon baking powder
• 2 cups grated zucchini 
• 1 teaspoon vanilla extract
• 1 t. cinnamon
• 1/2 cup chopped walnuts (optional)
• 1/2 cup chocolate chips (optional)

Grate the zucchini and squeeze out the excess water/moisture.

Combine the remaining ingredients. Mix well. 

Put the wet mixture into a well-greased bread pan (or two). 

Bake in a 350-degree oven for about 1 hour. 

Check the center to make sure it is completely done. A toothpick or knife tip should come out clean. 

Let the bread almost completely cool in the baking pan. Slide a butter knife along the edges of the pan. Slightly tip the pan, and the bread should slide right out. 

Allow the bread to completely cool before cutting into slices. 

Watch it disappear.