Zucchini Bread... ok, ok, it's more like a Cake;)

So we celebrated my 30-something-th birthday last week! And with any birthday I put in my request for the food:) Since I'm also the head chief I choose something easy for the meal (crockpot BBQ sandwiches) and

 Zucchini bread... ok,ok, it's more like a cake!!

We started making this recipe after a few attempts at some not so great zucchini bread.

The next week we were at my in-laws and was offered a slice of a friend's zucchini bread. I knew it had to be good because it called for icing;) LOL!!

ANyway, we arrived home with my zucchini plants still producing,,,, yippee!! Our turn to make some:)

At first "the fam" was a little hesitant.... all the strange "green" things in it!! But as soon as they had their first bite they were hooked;) After the first attempt I began peeling the zucchini before grating it... of course that probably took out any of the nutritional value, too... hey, it's a cake.... not the meal and not often made (although I totally would make it weekly)!

ZUCCHINI BREAD

3 eggs (or 3/4 cup of applesauce)
1 cup oil
2 cups sugar
2 cups zucchini, peeled and grated
3 tsp vanilla
1/2 pkg of vanilla pudding mix
1/2 cup chopped nuts (if desired, I didn't add any)
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder

Stir together the eggs/applesauce, oil, sugar and zucchini. Whisk (or sift) together the flour, baking soda, cinnamon and baking powder. Add to zucchini mixture. Stir in vanilla, pudding mix and nuts (opt).

Pour into 9x13 pan.

Bake at 325 degrees for 25-30 minutes. Use a cake tester to be sure it's done in the middle.

Ice that thing when it's cooled a bit. We use a cream cheese flavored icing (or make your own).

And then enjoy!!!