Zucchini Bread

Some people may know that I work at a fruit and vegetable stand during the summer. One of the things we sell is zucchini. Zucchini quickly gets wrinkly in the heat and after that we can't sell it. One day we had a lot of it left over so my boss gave it to me. I shredded and froze 21 cups of it! So for the baking category I decided to make zucchini bread, since I had so much zucchini I made 4 times the recipe.
(This is another one of those recipes that we just have written down, so I don't know where it came from)

Ingredients
3C all purpose flour
2.25C granulated sugar
*2C shredded zucchini
3 eggs
*1C vegetable oil
3tsp vanilla
3tsp cinnamon
1tsp baking powder
1tsp baking soda
1tsp salt

Directions
1. Grease and flour two 8x4inch pans. Preheat over to 325F
2. In a medium bowl sift flour, salt, baking powder, baking soda, and cinnamon together.
3. In another medium bowl beat eggs, oil, vanilla, and sugar together.
4. Add sifted ingredients and beat well.
5. Mix in zucchini and pour into prepared pans.
6. bake for 40-60 minutes or until tester inserted in center comes out clean.
7. Let cool for about 20 minutes. Remove bread from pan.
Makes 2 loaves.

Nobody in my family likes zucchini, but we all love this bread. You can't really taste the zucchini flavour.
*I added 3 cups per recipe instead of 2, partly because I had so much and partly because it's good for you.
*Instead of 4 cups of oil for my quadruple recipe  I added 3 cups oil and 1 cup applesauce. Applesauce gives it the moisture it needs, but is much healthier than oil. For a single recipe you can even do half cup oil and half cup applesauce (I only had one cup of applesauce in the house)