Best-Ever Zucchini Loaf Breads

By kathleentirpak

This recipe is from the historic home of President James K. Polk.
It makes two loaves.

Ingredients

• 2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 3 eggs
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 2 cups zucchini, grated
• 1/2 cup finely chopped pecans

Preparation

Step 1

Preheat oven to 325 degrees. Grease two 4x8 loaf pans with shortening. Combine the flour, baking soda, cinnamon and salt, whisking to mix. In a separate bowl, beat the eggs, then add the sugar, vegetable oil, and vanilla. Beat the egg mixture into the flour mixture. Stir in the zucchini, then the pecans. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pans on a wire rack.