Easy Zucchini Bread

adapted from Food & Wine Magazine

submitted by Carol Hutchinson

preparation time: active 10 minutes, total 1 hour

serves 10

Butter for greasing pan

1 cup sugar plus more for coating pan

1½ cups all-purpose flour

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon baking soda

⅛ teaspoon baking powder

½ cup canola oil

2 large eggs, lightly beaten

1½ teaspoon pure vanilla extract

1 pound zucchini, coarsely shredded (the bigger the zucchini the juicier making it extra moist)

Optional: chocolate chips (I throw just a handful in for the chocolate lovers)

Preheat oven to 375 degrees F. Butter an 8½ x 4½-inch loaf pan and coat with sugar. In a large bowl, whisk flour, cinnamon, salt, baking soda, and baking power. In a medium bowl, whisk the canola oil with the eggs, sugar, and vanilla. Add the shredded zucchini to wet ingredients. Stir the zucchini batter into dry ingredients.

Pour the zucchini bread batter into the prepared load pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini break cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

Can be frozen for up to 2 months or refrigerated for up to 5 days.