MAKES 2 LOAVES
Ingredients:
• 3 eggs, slightly beaten
• 2 cups sugar
• 1 cup oil
• 2 cups finely grated zucchini
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon baking powder
• ½ cup chopped nuts (optional)
Preparation:
Mix together the eggs, sugar, oil, zucchini, and vanilla in a large bowl. Combine the dry ingredients and add them to the zucchini batter and mix well. Stir in nuts, if desired. Pour the batter into two greased and floured loaf pans. Bake for 1 hour at 325°.
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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