Z-Bread

I make my famous Zucchini Bread once a year - for my sister-in-law Linda's birthday. Her birthday happens to land right in zucchini season, and it is one of her favorite things in life. So, I made it the other morning and took a picture and decided to share the recipe with you. I have no idea where this recipe came from -- it's been handed down in our family -- but it is good. Not that I can even taste it. I gave up sugar and gluten quite a while ago. I need to use the rest of my zucchini for some good gluten-free zucchini muffins!

I make this bread with my antique Kitchenaid mixer because it makes a really thick batter until you add the zucchini at the end.

Zucchini Bread

• 3 eggs
• 2-1/2 cups sugar
• 1 cup canola oil
• 3 tsp. vanilla

Beat eggs well, add sugar and beat again. Then add oil slowly and beat well again. Add vanilla.
Mix together the dry ingredients, then add slowly to batter:

• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 3 tsp. cinnamon

Finally, add:

• 2 cups shredded zucchini (I shred in food processor, takes approximately 1 large zucchini per cup)

Fold in:

• 1 cup chopped pecans or walnuts (optional)

Pour into loaf pans sprayed with cooking spray. This makes 2 large loaves. Bake at 350 degrees for 45 to 60 minutes, until toothpick inserted in center comes out clean. [Six baby loaf pans will take approximately 40 minutes.) After removing from oven, let sit for 3 to 5 minutes, then remove and cool on a baking rack.

Bonus hint: Since my baking pans are nonstick, I use a plastic knife to run around the edges of the loaf pan as I remove the loaf (to avoid scratching the surface).