zuccini bread

This rainy weather's put me in a sad mood since I can't go out and play. But thankfully there's my mom's oven and a bunch of other stuff in our kitchen to keep me preoccupied.. Thankfully, my first attempt at zuccini bread turned out nicely!

I suggest you chop the zuccini using a processor, especially if you're impatient like me. I only used 2 zuccini's in my batter.

A part of me regrets leaving out the walnuts, and perhaps I shouldn't have chopped the zuccini so finely. People who tried it said they couldn't taste the zuccini that much, which was kind of a disappointment since I added a little more than what the recipe called for. Nevertheless, the bread wasn't too dry and it proved itself when I consumed it with tea :)

Mom's Zuccini Bread from Allrecipes.com

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

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

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.

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.