Camellia Rose Inn

Zucchini Nut Bread

3 cups all purpose flour

1 ½ tsp ground cinnamon

1 tsp baking soda

½ tsp baking powder

½ tsp salt

3 eggs

2 cups sugar

1 cup canola oil

1 tablespoon vanilla extract

2 cups shredded zucchini

½ cup chopped nuts (walnuts or pecans) I don’t put nuts in mine

Preheat oven to 350 degrees.  In large bowl combine flour, cinnamon, soda, baking powder and salt.  In another bowl beat eggs, sugar, oil and vanilla.  Add to dry ingredients.  Stir until just combined.  Fold in zucchini and nuts.  Grease and flour (I just use Pam) two 8 x 4 x 2 inch loaf pans.  Pour mixture evenly into pans.  Bake 55 to 60 minutes until browned and toothpick inserted in center comes out clean.  Cool 10 minutes and remove to wire rack.  Wrap in foil to store.  Refrigerate to keep for up to a week.  Freezes very well.  Yields 2 loaves.