Fall Zucchini Bread

by

Ingredients

  • 2 eggs
  • 3/4 C. sugar
  • 1/2 C. vegetable oil
  • 1 1/2 tsp. molasses
  • 1 1/2 tsp. vanilla extract
  • 1 C. shredded zucchini
  • 1 1/2 C. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. baking powder
  • 1/2 C. chopped pecans

Directions

  • In a mixing bowl, beat the eggs, sugar, oil, molasses and vanilla. Add zucchini; mix well. Combine flour, baking soda, salt, cinnamon and baking powder; stir into zucchini mixture just until moistened. Stir in nuts. Transfer to 2 greased and floured 5 3/4x3x2″ loaf pans. Bake at 350F for 38 to 42 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.
  • We always have a lot of zucchini, so I like to make this for our guests as a welcoming treat!