Zucchini Bread

 

“At the end of each summer come the “gifts”. Neighbors with gardens bring over bags full of zucchini that grow so abundantly. What to do? Make a freezer full of zucchini bread and keep it for fall gatherings, holidays, quick breakfasts, and give some back to your “gift” bearing gardeners. They will thank you.” ~ By Tendabake

Ingredients:
• 3 large eggs, lightly beaten
• 1 cup vegetable oil
• 2 cups sugar
• 3 cups Southern Biscuit All-Purpose Flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups grated zucchini
• 3 teaspoons pure vanilla extract
• ½ cup chopped pecans

Cooking Instructions:
Heat oven to 325°F.

Coat two loaf pans with nonstick spray or shortening.

Whisk together eggs and vegetable oil in a large bowl. Whisk in sugar.

In another bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.

Stir into egg mixture. Stir in zucchini, vanilla and pecans. Pour into the two loaf pans.

Bake for 1 hour and 20 minutes or until a toothpick inserted is clean when removed.

Cool for 10 minutes in pan. Then remove from pan to cooling rack and cool completely.

Quick breads can be wrapped and frozen for up to 3 months.

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