Zucchini Bread

Preheat oven to 350ºF and liberally grease two loaf pans with soft butter or shortening.

Whisk flour, cinnamon, baking soda, salt and baking powder together in a bowl to aerate them and set the bowl aside.

Combine both sugars, canola oil, eggs and vanilla in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy. While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the grated zucchini and walnuts.

Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top. Bake the bread for 50–60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly. Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.