December 7, 2016

Zucchini Bread

3 large eggs
1 c. vegetable oil
2 c. brown sugar
1 t. vanilla
2 c. grated zucchini squash
1/4 c. grated carrots
3 c. flour
1/2 t. salt
3 t. cinnamon
1¼ t. baking powder
1½ t. baking soda
1 c. chopped nuts

Set oven to 350°. Spray two 9 x 5-inch loaf pans and set aside. In a large bowl, mix eggs, oil, sugar and vanilla. Add zucchini and carrots to mixture. Sift flour, salt, cinnamon, baking powder, and baking soda together in separate bowl and add dry mixture to zucchini mixture. Stir in nuts. Pour in sprayed pans. Bake 1 hour or until done. Cool 3 hours before slicing.

Deborah Black, Sandusky