Summer Zucchini Bread
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Zucchini||2 Cup (32 tbs), shredded|
|Pecans||1 Cup (16 tbs), chopped|
Preheat the oven to 350°F.
Spray two 8 x 4-inch loaf pans with cooking spray.
In a large bowl, beat the eggs until light and foamy.
Beat in the sugar, oil, and vanilla.
Add the dry ingredients and blend well.
Stir in the zucchini and nuts just until combined.
Pour the batter evenly into the baking pans and bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes.
Cool the loaves in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.