Zucchini Bread - cooking recipe

Ingredients

3 c. all-purpose flour
1 3/4 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/3 tsp. baking powder
1 tsp. salt
3 eggs
1 c. oil
2 tsp. grated lemon peel
2 tsp. vanilla
2 tsp. lemon juice
3 c. grated zucchini with skin
1 c. chopped pecans

Preparation

Grease and flour two 8 1/2 x 4 1/2-inch loaf pans.
Sift dry ingredients and pecans together and set aside.
In a large bowl, beat eggs.
Add oil, lemon peel, vanilla and lemon juice.
Beat briefly.
Stir in dry ingredients, then add zucchini and stir to blend.
Batter will be thick.
Spoon into loaf pans and bake at 325\u00b0 for 1 hour.
Cool 10 minutes on wire rack, then turn bread out of pans to cool completely.
Freezes well.
Makes 2 loaves.