The Best Zucchini Bread

If you're looking for a great way to use up zucchini, this is your lucky day. What you're looking at is the best zucchini bread (at least the best I've ever had!) I've been wanting to make this bread since we planted the zucchini. It's so yummy even my grandma asked for the recipe... and that's a huge compliment because she's an amazing cook. I took a loaf to work and everyone seemed to enjoy it. I have to agree with my stripper friend Tina (as in floor stripper!) when she says it reminds her of Amish friendship bread. Miss Picky Pants Makayla will even eat this bread. That's how you know this recipe's a MUST try. Enjoy :)

THE BEST ZUCCHINI BREAD
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 capful black walnut extract (or 1 cup walnuts), optional
2 TBSP sugar
2 TBSP butter

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, walnut extract and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans. Sprinkle each loaf with 1 TBSP of sugar evenly over the top. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Spread 1 TBSP of butter on each loaf of hot bread.