|All purpose flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Pecans||3⁄4 Cup (12 tbs), finley chopped|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Zucchini||2 Cup (32 tbs), shredded|
Combine dry ingredients and pecans, set aside.
Beat eggs lightly in a large mixing bowl, add sugar, oil, and vanilla, beat until creamy.
Stir in zucchini.
Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into 2 well-greased and floured loaf pans.
Bake at 350°F for 1 hour or until done.
Cool 10 minutes in pans, turn out on rack, and allow bread to cool completely.