Zucchinni Bread

So I finally cut this bad boy up and made the most delicious, moist zucchini bread! The recipe is from one of my favorite cook books, "The Food Nanny Rescues Dinner" by Liz Edmunds. I have met her a few times when we were vendors at "Oh Sweet Sadie" She is a hoot! She is so full of energy and pizazz and makes cooking seem like a lot of fun...so I had to get her book and I've been trying a lot of her recipes...this is her recipe for Zucchini Bread....Random side note: This zucchini was grown by my neighbor and I was able to get about 10 cups of shredded zucchini from it! Recipe:
2 cups peeled & grated zucchini (about 2 medium)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 teaspoons ground cinnamon
1 cup chopped walnuts (I'm allergic, so I leave walnuts out of mine!)
2 1/4 cups sugar
3 eggs, slightly beaten
1 cup canola oil (I used veggie oil cause that's what I had...what's the dif between the two?
1 teaspoon vanilla extract

1. Spread out the grated zucchini on paper towels to soap up excess moisture.
2. Preheat the oven to 325 degrees and generously grease two 9x5x3 inch loaf pans or four mini-loaf pans.
3. Sift (or whisk) the flour, salt, baking soda, baking powder and cinnamon into a large bowl. Stir in the nuts, if using. Set aside.
4. Mix the sugar, eggs, oil, vanilla, and zucchini in a large bowl. Stir in the dry ingredients with a wooden spoon.
5. Scrape the batter evenly into the prepared pans and bake the large loaves about 1 hour and 15 minutes, the mini-loaves 25-30 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not overbake; the breads should be moist.

So because I'm a wanna be cook, I did not grease the pans well enough and 3 out of the 4 loaves stuck to the pan...but we've been digging out chunks and eating them and the bread is delish!! Liz's recipe for Tomato Basil soup is to die for...! Enjoy!