Zucchini Bread - cooking recipe

Ingredients

3 eggs
2 c. sugar
1 c. vegetable oil
1 Tbsp. vanilla
2 c. sifted flour
1 Tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 c. chopped nuts
2 c. zucchini, loosely packed and coarsely grated

Preparation

Beat eggs until they are frothy.
Add sugar, oil and vanilla. Beat until thick and lemon colored.
Add next 5 ingredients and mix well.
Add nuts, then beat in zucchini last.
Pour into 2 greased and floured loaf pans, 9 x 5-inch and bake at 350\u00b0 for 1 hour or until cake tester inserted in center comes out clean.
Let loaves cool in pan for 10 minutes before inverting on rack.
Let cool completely.
Raisins may be added.
Remember add zucchini last.
Freezes well!