Mom's Zucchini Bread Recipe

Ingredients

1 cup canola oil
2 cups sugar (can be substituted with 1 cup of Splenda)
3 eggs, slightly beaten
2 to 3 cups raw zucchini, large seeds removed, unpeeled, grated
2 teaspoons vanilla
3 cups flour
11/2 to 13/4 teaspoons baking soda (depending on quantity of
zucchini)
3/4 teaspoon baking powder
1 teaspoon salt
11/2 teaspoons cinnamon
1 to 2 pinches ground nutmeg
3/4 cup walnuts or pecans, chopped

Preparation

Step 1

1) Grease two 8½“ x 4½” loaf pans (or mini loaf pans).

2) Combine oil, sugar, eggs, zucchini, and vanilla; blend well.
3) Sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

4) Stir the flour mixture into the zucchini mixture. Do not beat.
5) Stir in nuts.
6) Spoon into the well-greased loaf pans.

7) Bake in a 300-degree oven:
(a) Glass 8 ½” x 4” pans for 75 to 90 minutes in 300-degree oven;
(b) Small loaf pans for 55 to 65 minutes at 300 degrees.

8) Cool 10 minutes. Run knife abound edge of bread. Remove bread and place on wire rack.]

Slice; serve warm or cold.