Zippy zucchini bread
(Makes nine mini loaves or five 8.5-by-4.5-by-2.5-inch loaves)
2 cups zucchini, unpeeled, grated
3 medium eggs
1 cup vegetable oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2 ½ cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts and/or raisins (optional)
Preheat oven to 325 degrees. In medium mixing bowl, cream eggs and oil. Add zucchini and vanilla extract. Mix well. In a separate bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt. Gradually add dry ingredients into mixing bowl with zucchini mixture until blended. Fold in nuts and/or raisins. Grease and flour loaf pans, then fill two-thirds full. Bake for one hour or until toothpick comes out clean. Cool on wire rack.
Donna Smith, Nichols