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Quick: Fav Zucchini Bread




Source of Recipe


Adapted from a Church Cookbook


List of Ingredients




2 cups grated, raw zucchini- do not drain
1 cup canola or vegetable oil
2 cups granulated sugar
3 eggs, beaten
2 teaspoons vanilla
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans

Recipe



Preheat oven to 350 degrees F. Grease and flour 2 8 1/2 x 4 1/2 inch loaf pans.

In a large bowl, combine the eggs, oil, vanilla and sugar. Mix well and add the grated zucchini.

In another bowl add the flour, cinnamon,baking powder, soda, and salt and mix well.

Gradually add the flour mixture to the wet ingredients. Stir in the nuts just until blended. Divide batter evenly between the 2 prepared loaf pans. Bake for 50-60 minutes until done.

Remove from oven and cool on wire racks for 10 minutes. Run a knife around the bread to loosen it from pan.

Turn bread loaves out of pans and cool on racks. Wrap tightly in foil or plastic wrap.