4 c coarsely shredded zucchini (packed)
3 c flour
2 c sugar
1 1/4 c vegetable oil
4 eggs, slightly beaten
4 tsp vanilla extract
1 Tbsp ground cinnamon
1/2 Tbsp salt
1 Tbsp baking soda
1/2 tsp baking powder
1 c chopped nuts (pecans are best)
Pre-heat oven to 325 degrees F. This recipe works best using three small loaf pans (9x5x3): prepare pans by greasing bottom only with shortening.
Blend all ingredients with hand mixer for 1 minute on low speed, scraping edges often to blend evenly. Then, blend for 1 minute on medium to mix smooth. Pour into pans and bake for 50-60 minutes. Test for doneness with a toothpick. Cool for 10 minutes in the pan before turning out.
This bread freezes wonderfully if double-wrapped in plastic!
Time to make: ~1 hour
Source: Kathy Hoffman