Zucchini Bread

This was my mother-in-law's zucchini bread recipe. She was awesome in the kitchen ... making some of the best baked goods I've ever tasted. In her younger days she worked in a bakery and her entire family benefited from that experience. She rarely wrote down recipes, so having even a couple is truly a treasure!

OVEN: 350 degrees

1/2 cup canola oil
1/2 cup butter
3 eggs
3 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon cinnamon

Cream oil and butter, eggs, sugar and vanilla. Stir in zucchini. Stir in dry ingredients. Add chopped nuts or raisins if desired. Spoon in a large, greased loaf pan. Bake 55-60 minutes. Cool for 10-15 minutes in the loaf pan on a rack. Remove to rack to finish cooling.

This bread is best baked a day ahead of when you want to serve. Freezes well.