The exact history of zucchini bread is not known but most quick breads were not developed until the 18th century after the discovery of the first leavening reagent 'pearlash'. And zucchini as we know it didn't exist until the 19th century where it was the result of a mutation of a squash plant (which did originate in the Americas) that occurred in Italy.
None the less on April 25, 2010 we celebrate National Zucchini Bread Day.
2 cups sugar
2 cups shredded zucchini
1 cup oil
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
Preheat oven to 350 degrees.
Coat two regular loaf pans with vegetable cooking spray. Can also be done as muffins.
In a large bowl beat the eggs with the sugar until creamy. Beat in zucchini, oil, and vanilla.
In a small bowl combine the flour, cinnamon, salt, soda, and baking powder. Stir into the zucchini mixture, just until moistened. Divide between prepared pans and bake for 45-60 minutes or until large moist crumbs come out on a toothpick inserted in the middle. (May need to cover loosely with foil after 30 minutes, to keep it from getting too dark.)
Allow to cool in pans for 10 minutes and then lift out with the foil and cool completely.