Zucchini Tea Bread

When the Zucchini starts coming out of the garden at a good clip, I shred it and put about 8 cups into a gallon freezer zip lock bag. Freeze it, and when you thaw it, drain the water and it is perfect for zucchini bread. The following recipe comes from AllRecipes.com

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon ground cinnamon or to taste

• 3 large eggs

• 1 cup vegetable oil

• 2 ¼ cups white sugar

• 3 teaspoons vanilla extract

• 2 cups shredded zucchini

• 1 cup chopped walnuts

1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.

4. Stir in shredded zucchini and chopped walnuts until well combined.

5. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.

6. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely. Enjoy!