Fluffiest Ever Zucchini Bread Recipe from the Victory Garden Cookbook

I love me some zucchini bread, especially since it's one of the best ways to use up overgrown zucchini!  I had a few large squash needing to be used, and this recipe (made from the essential Victory Garden Cookbook was a hit! Remember to scrape out the middle (seedy pulp) before grating the zucchini for this bread.

You'll need:

• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 3 eggs
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 1 1/2 tsp vanilla extract
• 2 cups lightly packed coarsely grated zucchini
• Optional add-ins: 1 cup raisins or 3/4 cup of your favorite chopped nuts

Mix together the dry ingredients and set aside. Blend the eggs, sugar, oil, and vanilla, then gradually add the dry ingredients. Stir in zucchini and optional add-ins. Pour into 2 greased bread loaf pans. Bake at 350 degrees for about 50 minutes.

What are some other things you can put in this bread? How about chocolate chips, dried cranberries, or coconut? The possibilities are endless. This bread freezes really well, too.

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