Another of my favorites to make in mini loaves. When there is a bumper crop of zucchini, I will grate and freeze for use in bread when baking during the winter months.
Ingredients
Mix the following Ingredients together:
2 cups sugar
3 eggs
1 cup vegetable oil
1 t. vanilla
Sift together the following flour and spices. Add to sugar mixture. Mix well.
3 c. flour
1 t. salt
1 t. baking soda
1/4 t. baking powder
1 t. cinnamon
1/2 nutmeg
1/4 ground cloves
1/2 t. ginger
Mix in:
3 c. shredded zucchini
1 c. chopped pecans (optional)
Directions
Bake in greased and floured loaf pan (or 5 small) for 1 hour 15 minutes at 325 degrees. It’s done when a knife comes out clean.
This recipe is from my mother-in-law Vivian Beckstedt.