Zucchini Bread

Thank you to those of you who have sent recipes for my book--Quick Loaves. I found this recipe in one of my cookbooks and would like to pass it on to you. This is light, garden-fresh bread made of zucchini which is tender and moist, a great addition to any meal or luncheon. The recipe is simple to make and lists nutritious ingredients of which zucchini is now
available in stores all year round. 3 eggs
2 cups/500 ml zucchini, finely shredded
1 cup/250 ml vegetable oil
1 cup/250 ml applesauce or pineapple, crushed and drained
2 tsp. /10 ml vanilla
3 cups/750 ml all-purpose flour
2 cups/500 ml sugar
2 tsp./10 ml baking soda
1 tsp./5 ml cinnamon
1 tsp./5 ml salt
1 tsp./5 ml nutmeg
½ tsp./2 ml baking powder
1 cup/250 ml nuts, chopped

Preheat oven to 350F/180C. Grease two large or four small loaf pans with oil.

In a large mixing bowl, combine the eggs, zucchini, oil, pineapple or applesauce and vanilla. In a small bowl, combine the day ingredients; stir into the egg mixture just until moistened. Fold in the chopped nuts. Scoop the batter into the prepared loaf pans.

Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans. Let rest and cool completely before cutting or freezing for future use. Enjoy!