3 eggs
2 c. sugar
1 c. oil
2 c. zucchini, grated
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Directions:
It's just not the end of summer if there's not a forgotten zucchini the size of a baseball bat in the garden. Before you send the kids out to play a couple innings of zucchini-ball, bake up a batch of this delicious zucchini bread. "Does this really count as vegetables?" says beloved first-born.
Yield: 2 9x5x3 loaves
Preheat oven to 325°. Spray 2 regular sized (9x5x3) loaf pans with nonstick spray. (You can also make mini-loaves, just bake them less time.) Set aside.
Grate zucchini. In a large bowl, beat eggs with sugar. Add oil, and vanilla and beat well.
In a medium bowl, sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Gradually add dry ingredients to batter.
Pour batter into prepared pans.
Bake at 325°F for 1 hour. Loaves are done when a knife in the middle comes out clean and edges pull away from the side of the pan slightly.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011
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