Zucchini Bread

(I usually double and can get 5 loaves. I also like to use half granulated sugar and the other half brown sugar)

1 2/3 to 2 cups sugar                 

3 eggs 

1 tablespoon cinnamon               

2 cups grated unpeeled zucchini

3 cups all-purpose flour              

1 tablespoon vanilla extract

1 teaspoon baking soda              

½ cup chopped pecans (optional)

½ teaspoon baking powder         

½ cup raisins (optional)

1 teaspoon salt

Preheat oven to 325 degrees.

Grease and flour 2 bread-loaf pans

Into a large bowl, sift dry ingredients. Set aside. In another bowl, mix eggs, oil, zucchini, and vanilla. Add this mixture to the dry ingredients and blend well. Stir in pecans and raisins. Pour batter into pans. Bake about 1 hour (check after 45 minutes) or till cake tester comes out clean.

Mix and fill greased glass pans a little over ½ way. Bake 300 degrees for about 1 ¼ hrs or till done.

Submitted by: Kathy McMullin