Easy, Moist Zucchini Bread

I recently learned (after nearly 6 years of marriage), that Mr. L LOVES zucchini bread! He usually won't touch a green vegetable with a ten foot pole... but zucchini bread is a different story. I was so excited to learn this, and made him up 2 loaves of my favorite zucchini bread. Even Little L loved it! Score!

Ingredients
3 Cups Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
2 Eggs
1/4 Cup Milk
1 Cup Vegetable Oil
2 1/4 White Sugar
3 tsp Vanilla Extract
2 Cups Grated Zucchini *Include any liquid that you get, while grating.

Directions
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In a large bowl whisk together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. In the bowl of a stand mixer, add the eggs, milk, vegetable oil, sugar and vanilla. Mix until combined. Add the dry ingredients into the wet ingredients and mix. Add the zucchini, and give it one more quick mix to incorporate everything. Evenly distribute the batter into the 2 loaf pans, and smooth tops. Bake for 40-60 minutes, until a toothpick inserted into the middle of the loaves, comes out clean.

Cool, and serve!

I like to steal a slice when it's still a little warm. Mmm... I also like to make a double batch and freeze the extra loaves. Just make sure to cool completely, wrap in plastic wrap and then wrap in foil.