This is one of my most requested recipes, and one of my personal favorites because it has vegetables in it and my kids love it. That is a combination I don’t come by very often. I made this last weekend and we enjoyed it for breakfast on Monday morning and as a snack throughout the week.

This recipe makes two 9X5 inch loaves. You can also use yellow squash to make this bread, or a combination of yellow squash and zucchini.

4 1/2 cups flour
1 1/2 tsp. salt
1 1/2 tsp baking soda
1  1/2 tsp. baking powder
4 tsp. cinnamon
5 eggs
1 1/2 c. vegetable oil
3 c. sugar
1 Tbsp. vanilla

3 cups finely shredded zucchini (about 3 average zucchini)

Preheat oven to 325. Grease and flour 2 9X5 loaf pans. Sometimes I like to sprinkle the pans with cinnamon sugar in lieu of the flour.

Sift together flour, salt, baking soda & powder, and cinnamon. Set aside. In a separate large bowl, beat eggs, oil, vanilla and sugar until smooth. Add sifted dry ingredients to this mixture and beat well. Stir in zucchini until well combined. Pour batter into prepared pans and bake for 60-70 minutes, or until toothpick inserted in center comes out clean. Remove from pan and cool before slicing.