Zucchini Bread

Name: Zucchini Bread
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 2 loaves, 24 serving(s)
Ingredients: 4 eggs, beaten; 2 cups sugar; 1 teaspoon vanilla; 2 cups grated fresh zucchini (unpeeled); 1 cup vegetable oil; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 3 cups all-purpose flour; 1 teaspoon cinnamon; 1 cup chopped pecans (optional) or 1 cup walnuts (optional)

Submitted by Air Force Mama

"Recipe and photo adapted from Moore or Less Cooking"

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Ready In:: 1hr 35mins
Ingredients:: 11
Yields:: 2 loaves
Serves:: 24

ingredients

4 eggs, beaten
2 cups sugar
1 teaspoon vanilla
2 cups grated fresh zucchini (unpeeled)
1 cup vegetable oil
1 teaspoon baking soda
¹⁄₂ teaspoon baking powder
1 teaspoon salt
3 cups all-purpose flour
1 teaspoon cinnamon
1 cup chopped pecans (optional) or 1 cup walnuts (optional)

directions

Preheat the oven to 350°F (175°C). Grease two 5 by 9 inch loaf pans.
In a large bowl, mix together the oil, sugar, eggs, and vanilla. Set aside.
In a separate bowl, combine flour, cinnamon, baking powder, soda and salt.
Add dry ingredients to egg mixture.
Fold in zucchini to batter.
Fold in the nuts if using.
Divide the batter equally between the loaf pans. Bake for 80 minutes (check for done-ness at 70 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.