2 1/2 cups of shredded zucchini
1 cup canola oil
2 (generous) Tsp vanilla
2 cups sugar
3 cups of flour
1 Tsp salt
1 Tsp baking soda
1 Tsp baking powder
1 Tsp cinnamon
1/2 Tsp pumpkin pie spice
1/4 Tsp ground ginger
1/4 Tsp ground nutmeg
In a medium-sized bowl, mix together the oil, sugar, eggs, vanilla, and zucchini.
In a larger bowl (I used my Kitchen Aid mixer) mix together everything else (all the dry ingredients).
Combine the wet ingredients into the dry ingredients and mix well.
Spray two loaf pans with non-stick spray and separate the batter into the two pans.
Bake at 325F for 1 hour.
My favorite way to eat zucchini bread is for breakfast with either raspberry jam or cream cheese!