Add dry ingredients to zucchini mixture and stir gently until well mixed.
Pour into prepared loaf pans.
Bake 50 to 60 minutes (until knife inserted in center comes out clean).
Cool in pan for 10 minutes.
Loosen sides of loaves and remove from pans.
Notes
Zucchini bread will last up to a year in the freezer if wrapped tightly to prevent air from being locked in the wrap. I suggest cooling completely, then securing tightly with plastic wrap and then wrapping in foil. Label with the name and date.