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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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It's that time of year! Here's a delicious bread to take advantage of the end-of-the-summer glut of zucchini. Ingredients:
3 eggs, beaten |
2 cups sugar |
1 cup vegetable oil |
2 teaspoons vanilla |
3 cups sifted flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon salt |
1/8 teaspoon clove |
1/8 teaspoon ginger |
1/8 teaspoon nutmeg |
1/8 teaspoon allspice |
1 large zucchini, trimmed and grated |
3/4 cup chopped pecans |
Directions:
1. Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans.
2. Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.
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