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.
