talkin with my mouth full of zucchini bread

i recently finished talking with my mouth full by the lovely gail simmons. good read. i recommend it to anyone out there that likes food and / or books about food. gail is a gem. anywho, the final section of the book includes some of her favorite family recipes, including a recipe for zucchini bread.

i stumbled upon said recipe right as i had also found myself with an abundance of zucchini from the summer CSA box. what is one to do with three zucchinis per week?  make zucchini bread and eat it everyday, that's what. 

i learned that it is also nice to give a loaf to a friend. That is, if you find friends who appreciate sweet quick breads made mostly of vegetables. My secret tip: just tell your friends it's cake, made from pure cake ingredients. [Cake is a more popular and socially acceptable gift than vegetable bread.] They'll never know the difference. That's just how charming you are, how gullible they are and how delightful this treat is. 

ZUCCHINI BREAD
Adapted from Gail Simmons' Talking with My Mouth Full
2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
1 tsp table salt
1/4 teaspoon baking powder
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
3 tsp vanilla
2 cups grated zucchini

Preheat oven to 350. Grease two loaf pans. Mix dry ingredients and set aside. In a stand mixer or mixing bowl beat the eggs, add in the sugar, oil & vanilla and mix. Add in the zucchini, mix until just combined. Divide the batter between the two loaf pans. Bake until golden brown, about 45 minutes.