ZUCCHINI QUICK BREAD

Ingredients 1 1/2 cups all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup shredded zucchini 1/2 cup vegetable oil 2 eggs 1/2 teaspoon vanilla 1 cups sugar

Directions Preheat oven to 325 degrees F. Lightly grease the bottom and halfway up the sides of a 9-by-5inch loaf pan. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. In another bowl, combine shredded zucchini, oil, eggs and vanilla. Mix thoroughly. Beat sugar into mix until thoroughly creamed. Add wet ingredients to the dry ingredients all at once. Stir just until moistened and there are no traces of flour. Batter may be lumpy, do not over mix. Place prepared loaf pan onto a baking sheet. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes (or until a toothpick inserted into center of the loaf comes out clean). Allow loaf to cool in pan for 10 minutes then remove to a wire rack to cool completely.