2 cups grated zucchini (liquid squeezed out and discard) Reserve grated zucchini, (set aside in a bowl), 3 eggs, 3/4 cup oil, 3 t. vanilla, 1 t. salt, 2 1/4 cups granulated maple sugar, 3 t. cinnamon, 1 t. baking soda, 1/4 t. baking powder, 3 cups flour.
In a large bowl beat eggs and add oil and granulated maple sugar beating. Add vanilla, cinnamon and salt and blend in. Add grated zucchini and stir in. Add baking soda and baking powder stirring in and add flour stirring to completely combine.
Preheat oven @ 325°. Grease 2 bread loaf pans and divide batter into both pans. Bake for 1 hour. Touch top of loaves to see if they are firm. If not firm continue baking 5 more minutes. Remove from oven and let loaves rest for 15 - 20 minutes. Remove from pans and cool another 1/2 hr. Wrap loaves in waxed paper and wrap again with foil sealing in moisture. Store in refrigerator or freezer. Do not leave out on counter. Must be kept chilled to avoid going bad.
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