Zucchini Bread

By BELDENCLAN

Ingredients

• 4 Cups coarsely shredded zucchini (drain in colander)
• 3 cups all-purpose flour
• 2 1/2 cups sugar
• 1 1/4 cups vegetable oil
• 4 eggs, beaten
• 1 Tablespoon plus 1 teaspoon vanilla
• 1 Tablespoon ground cinnamon
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup chopped nuts (optional)

Preparation

Step 1

Heat oven to 325°.
Grease generously bottoms only of 2 loaf pans 9x5x3 inches. (OR for muffins, put muffin cups in muffin pans).
Shred zucchini and set aside to drain in a strainer.
Combine all ingredients at low speed and then increase to medium speed as it comes together. Blend together until fully combined.
Pour into pans or muffin cups.
Bake 50-60 minutes for loafs (toothpick inserted in center should come out clean).
OR 15-20 minutes for muffins.

Cool 20 minutes in pan then remove and cool completely.