Zuchinni Bread

What's better than having your own garden? Easy: having your own garden that you did little work to and still enjoy the benefits. Sure, I was having a baby while my husband was busy building the beds, prepping the soil and planting the seeds- but boy am I lucky to enjoy the fruits of his labor. I like his fruits. I have especially loved having oodles of zuchinni around to make this divine bread.... a perfect Sunday snack:

Zuchinni Bread
(found on allrecipes.com)

 3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chocolate chips or walnuts

Directions

1. Grease and flour/sugar two 8 x 4 inch pans (or a bundt pan- thanks to my sister-in-law for this fabulous idea). Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl (I felt lazy I didn't sift and it work out just peachy). 
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted (ahem, non-sifted) ingredients to the creamed mixture, and beat well. Stir in zucchini and chips until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.