cups granulated sugar
teaspoon baking powder
teaspoon baking soda
cups zucchini, grated
cup pecans (or walnuts), chopped
n a medium bowl, beat together eggs, oil, sugar and vanilla together. In a large bowl stir together the flour, salt, baking soda, baking powder and cinnamon. Add the egg mixture and beat well. Fold in the zucchini and nuts. Divide the batter between two greased loaf pans. Bake at 325 degrees for 1 hour or until the loaves begin to brown and the top springs back when pressed lightly near the center. (I usually bake my loaves a little longer than 1 hour, maybe 1 hour and 10 minutes.) Notes: I sometimes add another ½ cup of zucchini and often cut the amount of sugar used to 1½ cups. I also sometimes sprinkle a handful of dark chocolate chips across the top of the batter before baking. "Cooking with Curtis Grace" suggests that zucchini can be grated and frozen while it is plentiful in late summer. If you freeze it in packages of two cups each it can easily be thawed later to use when baking Zucchini Bread. Or go ahead and bake the bread while the zucchini is plentiful. The bread freezes well too and makes a great treat that can be enjoyed year round. The cookbook also suggests that this is a delicious bread to serve for breakfast, snacks or to accompany a meal and is especially good spread with cream cheese.