Zucchini Bread

A friend recently brought me two zucchinis the size of police nightsticks. We've used some for dinner in our favorite saute recipe. But I still had a lot leftover so I decided to take some of them and make some zucchini bread. I used a recipe I found on another blog (here). It turned out wonderful! It actually reminds me of pumpkin bread, yum... It was especially good with an iced chai.

Mom's Zucchini recipe
From Kelly Sauer

Combine:
3 eggs
2 cups white sugar
3/4 cup vegetable oil

Add:1 tsp salt
1/2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 cups flour
2 cups grated zucchini

Bake in two greased and floured loaf pans or in one bundt pan for 50 minutes at 350°.