Zucchini Nut Bread

I bought two huge zucchinis from this backyard farmer last week for $1.00. So what else is there to do but to make zucchini bread? I got this recipe from the blog Deep South Dish and it was really yummy. The only thing I changed was the amount of vanilla, which is what I wrote in the recipe shown.

3 large eggs
1 cup vegetable oil
1/2 cup granulated sugar
2 cups packed brown sugar
1 tbsp vanilla
3 cups AP flour
1 tsp baking soda
2 tsp cinnamon
1 tsp kosher salt
1 cup chopped pecans
2 cups unpeeled zucchini, shredded

Butter and flour or spray two small 8x4 inch loaf pans with Baker's Joy; set aside. Preheat oven to 350*.

Beat eggs; add the oil and granulated sugar; beat until blended and thickened.  Stir in the brown sugar and add the vanilla.  In a separate bowl, whisk together  the flour, baking soda, cinnamon and salt, breaking up any flour lumps; stir in the pecans.  Add the zucchini to the brown sugar mixture and stir.

Combine the dry ingredients with the wet and gently mix together; do not beat.  Pour evenly into the prepared loaf pans and bake for about 45 to 50 minutes (checking first at 40 min.), or until a toothpick inserted into the center of the bread comes out clean.  Do not overcook or the bread will be dry.  Let rest for 5 minutes in the pans, then transfer loaves to a rack to cool slightly.  Best served warm.  Let cool completely before storing; store leftovers in the fridge.