Zucchini Bread

I was so upset that my zucchini plant didn't produce any zucchini this summer.  So, a few weekends ago at the Farmer's Market, Joel bought 3 small zucchinis with the intent of making zucchini bread.  They sat in the fridge, untouched, until I finally decided to look for a recipe to make it myself.  I checked my recipe box and found one that I had gotten for my wedding shower from Joel's Aunt Sharon.  I grated all 3 zucchinis and ended up with enough to make 2 loaves.  We put one in the freezer, but by the end of the week, I pulled it back out because we had finished the first loaf!  This bread is great on it's own, but toasted with a little butter or cream cheese makes it extra delicious!

3/4 cup Vegetable Oil
1 1/4 cup Sugar
3 Eggs, beaten
1 3/4 cups Shredded Zucchini, not drained
2 cups Flour
1 1/4 teaspoon Baking Soda
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon

In a large bowl, combine the oil, sugar, eggs, and zucchini.  In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.  Gradually add the dry ingredients to the zucchini mixture.  Using a hand mixer, beat for 3 minutes on medium speed.  Spray a 9x5 inch loaf pan with cooking spray and scrape the batter into the pan.  Bake at 325 degrees for 1 hour, or until a knife inserted into the center of the loaf comes out clean.