Though there are many zucchini bread recipes around, this one might just be our favorite—easy, fast, and freezes well.
What’s great about zucchini bread is that it doesn’t taste like vegetable bread. Don’t say anything to those picky vegetable people until afterwards!
Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.
In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.
Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the loaves comes out clean.
