Modified Zucchini Pecan Bread

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  • 3 eggs
  • 1Tbsp vanilla
  • 3/4 cup canola oil
  • 1 1/8 cup white sugar
  • 2 1/2 cups zucchini
  • 3 cups unbleached flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup pecans, chopped

Beat eggs, vanilla, oil and sugar together. Stir in zucchini. In separate bowl, mix dry ingredients together. Slowly add the wet mixture into the dry mixture by mixing well after each addition. Stir in the pecans. Put into two 9x5 inch loaf pans. Top with whole pecans. Put in
325°oven for 1 hour. Check for doneness with a toothpick. If the top is turning brown quickly loosely lay tin foil over the top of the pans. Enjoy!


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