It's zucchini bread time! This recipe comes from a reunion cookbook that has made its way to me from Mike's side of the family.
1 cup canola oil
3 eggs
2 cups sugar
2 cups grated zucchini
3 Tablespoons vanilla
3 cups flour
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
Combine oil, eggs, sugar, zucchini and vanilla. Beat until smooth. Sift all dry ingredients together and add to batter, blending well. Pour into two loaf pans sprayed with cooking spray. Bake at 325° for 50 – 60 minutes.
Note: We have also made these as mini-loaves and cupcakes. The cupcakes we topped with cream cheese icing. Remember to shorten the heating time when doing this.
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