Zucchini Bread

There's just something special about zucchini bread isn't there? It's savory but also sweet, and pretty hard to beat when it's just out of the oven. This recipe was given to me by one of my editors, and her recipe surely didn't disappoint! It's really easy to make and you'll have deliciously moist bread to snack on all week.

My weekend was filled with food adventures. From fried calamari at the farmer's market, to outdoor grilled pizza and olive oil vanilla cupcakes.. ending with zucchini bread. What more can one ask for?

Zucchini Bread (for 2 small loafs of bread)

1 cup of brown sugar
1 cup of white sugar
1 cup of canola oil
3 eggs
3 tsp vanilla
3 cups of grated zucchini
3 cups of flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp of cinnamon

Preheat your oven to 350F.

In big mixing bowl, add the sugars, oil, eggs, vanilla and zucchini. Mix. Add in the flour, salt, baking soda, baking powder and cinnamon and whisk until all the ingredients are well incorporated.

Grease two small loaf pans. Bake for 1 hour or until a toothpick inserted in the center of the bread comes out clean. Leave to cool on a cooling rack for a couple minutes, and serve. Enjoy!