Beth Whittemore'S Zucchini Bread - cooking recipe

Ingredients

3 c. peeled, grated zucchini squash, drained well
1 1/2 c. corn oil or Wesson oil
3 1/2 c. sugar
4 eggs, beaten
3 c. plain flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
1 c. chopped nuts

Preparation

Combine zucchini,
oil, sugar and eggs.
Mix well.
Add sifted dry ingredients.
Fold
in pecans.\tPour into 3 greased and floured (8 1/2
x 4 1/2-inch) loaf pans.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Let cool 1 hour.
Remove from pans.