Zucchini Bread

Just like the carrots in a carrot cake, the zucchini in this bread adds a rich moistness without the vegetable flavor.  Bake it in mini loaves and sprinkle with powdered sugar designs to give as gifts.

By Dolores Borel

Ingredients

1                cup  oil
3               egg — beaten
2               cups  sugar
2               cups  zucchini — grated
2               teaspoons  vanilla
3               cups  flour
1                teaspoon  baking soda
1/4           teaspoon  baking powder
1                teaspoon  salt
3                teaspoons  cinnamon
1                cup  pecans — chopped

Method

Combine first 5 ingredients.  Stir in flour, soda, baking powder, salt, and cinnamon.  Add nuts.  Bake in 2 well greased loaf pans 325 1 – 1 1/2 hours. 3 mini pans may be used.