Best Zucchini Bread Ever

I am about to start a major kitchen renovation, which means I will be oven-less for a month.  Pair that with a growing vegetable garden chock-full of zucchini and you'll get an amateur/hobbyist baker trying to get all her baking in before construction.  Fast forward a couple hours and you have 4 loaves of zucchini bread cooling.  Whether you have a garden of zucchini waiting to be baked into bread, or you pick a couple up from the grocery store, you'll want to try out this foolproof recipe.  It is extremely easy to make and having a food processor makes it even easier.  I used Wildtree products since I had them on-hand, but you don't need those products to make the bread.  

Tammy's Best Zucchini Bread Ever

• 3 eggs, beaten
• 1 cup white sugar
• 1 cup brown sugar, packed
• 1 cup oil (I used Wildtree grapeseed oil, but use what you have)
• 3/4 tsp salt
• 2 cups shredded zucchini
• 3 cups flour
• 1Tbsp vanilla 
• 1 tsp baking soda
• 1 Tbsp cinnamon (or 1 Tbsp Wildtree Hearty Oatmeal Mix-In Sugar & Spice) 
  
  Using a mixer, cream together the beaten eggs, brown sugar, white sugar, oil and salt. Add shredded zucchini and remaining ingredients.  Mix well until flour is well incorporated. Divide batter between two prepared loaf pans. Bake for 50-60 minutes at 350 degrees.  I would check the oven starting at 50 minutes, especially if you are using a dark non-stick pan.  Bread is ready when a toothpick or butter knife inserted in the center comes out clean.  Allow bread to cool completely in the pan before removing.  

Recipe modified from: http://blog.ljcfyi.com/ljcsProjects/cooking/zucchini_recipes.html