Zucchini Bread

1 C. Oil

2 C. Sugar

3 Eggs

3 tsp. Vanilla

2 C. Shredded Raw Zucchini

3 C. Flour

1 tsp. Baking Soda

1 tsp. Salt

3 tsp. Cinnamon

½ tsp. Baking Powder

½ C. Chopped Nuts (Optional)

Preheat oven to 350˚ F.

Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts.

Pour batter in 2 loaf pans (8x4x3), well greased and lightly floured. Bake for about 1 hour, or until loaves test done. Or use 3 medium loaf pans and reduce baking time to about 30 minutes. Let stand in pans for ten minutes, then turn out on racks to cool. 

Thacheray, Helen; Lion House Recipes, Deseret Book Company, Salt Lake City, Utah, 1984,  Zucchini Bread, p. 80.