Zucchini Bread

Yield: 4-5 mini loaves

Submitted by: Wynante Sewell

Source: Local Kine Recipes, accessed 6/14/2004

3 eggs, slightly beaten

2 cups sugar

¾ cup oil

2 cups zucchini, grated

1 tsp vanilla

3 cups sifted flour

½ tsp salt

1 tsp soda

2 tsp cinnnamon

¼ tsp nutmeg

½ tsp baking powder

½ cup chopped nuts (optional)

Preheat the oven to 325°F and move the oven rack to the middle position

Combine the eggs, sugar, oil, zucchini and vanilla in the mixing bowl and beat to blend well. Sift together the flour, salt, soda, cinnamon, nutmeg and baking powder in another bowl.

Add dry ingredients to egg mixture and stir well by hand. Mix in nuts if desired. Pour into 4-5 well greased small loaf pans. Bake at 325°F until a toothpick inserted comes out clean, approximately 30 minutes. The loaf should spring back when lightly touched. Remove from the oven and allow to cool completely.