Zucchini Bread

• 1 1/4 lbs zucchini – you should have about 2 c after grating it
• 1 1/2 c sugar
• 3/4 c butter, melted (12 T)
• 3 eggs
• 3 c flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 2 tsp Diamond kosher salt
• 1 tsp cinnamon
• 3/4 c chopped walnuts (or substitute pecans)
• 2 tsp vanilla

Preheat oven to 350 degrees. Lightly butter a 9″x5″x3″ loaf pan.

 Grate the zucchini (you can peel it if you want; if it’s organic, I don’t peel).  Set aside.

Combine the sugar and butter in the bowl of an electric mixer (or a food processor). Start beating. Add the eggs one at a time. 

Whisk together the flour, baking soda, baking powder, salt and cinnamon. Add this mixture gradually to the butter mixture while beating.

Fold in the zucchini, walnuts and vanilla. Note: the batter will be very thick.

Pour the batter into the buttered loaf pan. Place in the oven and bake 60+ minutes or until bread pulls away from the sides of the pan. Let cool 10 minutes on a rack and then remove from the pan and cool further on the wire rack. Don’t slice until the bread is cool.