I feel that Sweet Brown herself said it best,
I know she was taking about a fire, but she could have very well been referencing Zucchini Bread.
If you don't know who Sweet Brown is you're in for a treat.
I have never before, and never will again sift 3 cups of flour. Nor am I grating 3 cups of zucchini. I will leave baking up to adorable pastry chefs and my sister in-law. As much as I love science, (teaching science is my fav!), it's too specific for me, there are too many rules in baking.
It's tasty. I'm just mad at it because it was more work than I was looking for.
I'll get over it.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon (I used baking spice from Savory Spice Shop Instead)
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup of walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
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.
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