Zucchini Bread
A great way to use an abundant crop of zucchini since this bread freezes well.
3 eggs, beaten
1 cup vegetable oil
2 cups sugar
2 cups coarsely grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
3 teaspoons vanilla extract
1/2 cup chopped Georgia pecans
1 (8-ounce) can crushed pineapple, not drained
Preheat oven to 350 degrees.
Combine eggs, oil, sugar and zucchini in large mixing bowl. Add remaining ingredients, stirring by hand just until moistened. Pour mixture into 2 greased and floured 9x5-inch loaf pans. Bake for 45 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Place on wire rack to cool completely. Wrap tightly and freeze for 3 months. Yield: 2 (9-inch) loaves.
Jimmie Pittman
Maysville,
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