I'd bake this once a week - just for the aroma.

We made this zucchini bread twice over our winter holiday this year.  It is so, so good.  It fills the house with that perfect cozy baking smell.  The crust has just the right crunch when it first comes out of the oven.  It is delicious the second day – but will lose the outside crunch as it cools.  By the way, my younger son designed the stunning layout of the photo above.  He was six when he did it.  Quite an eye for design, don’t you think?

Zucchini Bread (2 loaves)

• 3 eggs
• 2 cups sugar
• 1 cup canola oil
• 2 teaspoons baking soda
• ¼ teaspoon baking powder
• 1 tablespoon cinnamon
• 1 scant teaspoon salt
• 2 cups all-purpose flour
• 2 generous cups grated zucchini

Preheat oven to 350 degrees.

Cream eggs and sugar together.  Add the oil.

Sift together the dry ingredients.  Add dry ingredients to egg/sugar/oil mixture.  Fold in the grated zucchini.  Grease and flour two standard bread pans or one bundt pan.  Pour in batter.

Bake for 1 hour or until cake tester comes out clean.

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