Leisel's Zucchini Bread

Nine years ago, a friend of mine named Leisel made me this recipe of zucchini bread. It became my favorite then and I still have not found a zucchini bread recipe to top it. One of her secrets is to boil the zucchini first, and mash it with beaters just like you would with mashed potatoes. If you happen to grow your own zucchini, then you can cut them up, boil them for 20 minutes, and then store them in sandwich baggies in 2 cup portions and freeze for later use. Then thaw when you're ready to use them. Just delicious!

Leisel's Zucchini Bread

INGREDIENTS:

- 3 eggs

- 1 cup oil

- 2 cups sugar

- 3 tsp. cinnamon

- 1 tsp. baking soda

- 3 cups flour

- 1/4 tsp. baking powder

- 3 tsp. vanilla

- 1 tsp. salt

- 2 cups zucchini (boil first, then mash - makes it more moist)

DIRECTIONS: Mix together the eggs, oil, sugar, cinnamon, baking soda, and flour. Then add the baking powder, vanilla, salt and zucchini. Bake in *9-inch loaf pans at 350 degrees for 50-75 minutes. Remove from oven and butter the top of the loaf.

*I personally use the miniature loaf pans and this makes 8 mini loaves. I bake the mini loaves for 25-33 minutes. I haven't made the larger loaves in a awhile to know how much it makes.