Zucchini Bread

Our first attempt at zucchini bread! Worked quite well. Makes 2 loaves or 1 loaf + about 9 muffins.

• 2 medium zucchinis, grated/skin on (we used a cuisinart attachment).
  
• 3 eggs
  
• 2c sugar
  
• 1c vegetable oil
  
• 1tsp vanilla
  
• 3c unbleached all-purpose flour
  
• 1tsp salt
  
• 1tsp cinnamon
  
• 1/4tsp baking powder
  
• 1tsp baking soda
  
• optional nuts or chocolate chips
  

Preheat oven to 350. Mix all of the dry ingredients together into a bowl. Add all of the wet ingredients and mix further. Easy, right? Pour half the batter into a 9x5 bread pan and the rest into a muffin tin... or else maybe you could make it more like zucchini-bread cake in a wider pan (like a casserole?). Bake for about 60 minutes and let cool 10-15 minutes before you try to turn the bread/muffins out.

Thoughts: I felt I could have used a LITTLE less sugar, though I'd have liked chocolate chips. Claire disagrees. This recipe takes a long time to bake. Make sure to take it out just a LITTLE early because of carry-over baking. Timing is tricky with this. For a single recipe I'd probably use 2 smaller zucchinis or one bigish one, 2 eggs, and half the other ingredients (except baking powder, which I would keep the same).

Disaster Index: 1/10