Zucchini Bread 2

Ok, so I still love my other zucchini bread recipe, but it is just a tad more complicated than this one.  This one doesn't require wringing out the zucchini until it's dry, yay!  It is just quick to throw together and turns out a great, basic zucchini bread.  2 in fact.  I changed it quite a bit from the original recipe and it still was awesome, so feel free to play with it!

ZUCCHINI BREAD
(altered from this recipe)

1 1/2 cups wheat flour
1 1/2 cups white flour
1 t. salt
1 t. baking soda
1 t. baking powder
3 t. ground cinnamon
3 eggs
1 cup vegetable oil (I did 1/4 cup plain greek yogurt, 1/4 cup applesauce and 1/2 cup canola oil so feel free to experiment)
2 cups white sugar
3 t. vanilla extract
3 cups grated zucchini

1. Grease and flour two 8x4 bread pans. Preheat oven to 350 degrees.
2. Whisk together flour, salt, baking powder, soda and cinnamon.
3. Beat eggs, oil (or variations), vanilla and sugar together in large bowl.  Add dry ingredients to creamed mixture and mix well.  Stir in zucchini.  Pour batter into prepared pans.
4. Bake about 1 hour or until tester in center comes out clean.  Cool in pan for a little while and then take out of pan and cool on rack until completely clean.