Zucchini Bread

This is just your average zucchini bread, nothing special. But, that shouldn't scare you away from it. This bread is sweet, moist, and full of spices. This loaf makes 2 regular size loaves or I ended up getting 1 regular loaf and 4 mini's. Just enough to share with a friend, or stick in the freezer for a later time!

Zucchini Bread
From: Southern Living

3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 cups sugar
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 tsp vanilla extract
3 cups shredded zucchini (about 2 large)
1 cup chopped pecans or walnuts (optional)

Combine first 3 ingredients in a large bowl; make a well in center of mixture.

Combine sugar, oil, eggs, and vanilla; stir well. Add to dry ingredients, stirring just until moistened. Stir in zucchini and pecans.

Spoon into two lightly greased 8 1/2-4 1/2 inch loaf pans.

Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.