ZUCCHINI BREAD

Breads and Pastries|Brunch|Vegetarian

Ingredients

3 eggs

1 tablespoon vanilla

2 ½ cups sugar

1 cup vegetable oil

3 cups zucchini, grated and drained in a colander or seive for 30 minutes

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 tablespoon cinnamon

½ cup chopped walnuts or pecans

Instructions

Preheat oven to 350 degrees.

Combine the eggs, vanilla, and sugar in a large bowl and beat with an electric mixer until smooth and light yellow in color. Add the oil and beat until well combined and smooth.

Press any excess moisture out of the zucchini with paper towels and mix it into the batter by hand.

Mix the flour, salt, baking soda, baking powder, and cinnamon in a separate bowl. Add the dry ingredients into the wet zucchini mixture and stir until just combined. Fold in the nuts.

Grease and flour two loaf pans and divide the batter equally between the two. Bake for 50 minutes to 1 hour or until a knife inserted in the center comes out clean.

Let cool until it’s warm enough to handle, make a cup of tea, and cut into slices.