MB Article - Georgia Cooking - Zucchini Bread
3 eggs, beaten
1 cup vegetable oil
2 cups sugar
2 cups zucchini (unpeeled, seeds removed and coarsely grated)
3 cups all-purpose flour
3 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/2 cup chopped Georgia pecans
Combine first 4 ingredients in a large mixing bowl. Stir until well blended. Add remaining ingredients; mix well with spoon.
Pour mixture into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
Lynnette O’Shields
Testing note: Peeled, shredded apples could be used in place of zucchini. The bread also can be baked in a bundt shape cake pan for about 1 hour 15 minutes.
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