ANN COX EASTES / KROGER
3 c grated or finely chopped zucchini
3/4 c canola or vegetable oil
1 3/4 c sugar
3 eggs
1 t vanilla
3 c all-purpose flour
1 t salt
1 t baking soda
2 t baking powder
1 T cinnamon
1 c chopped pecans
Combine zucchini, oil and sugar; mix well. Add eggs and vanilla; beat. Combine dry ingredients in a separate mixing bowl. Add zucchini mixture to dry ingredients and blend thoroughly. Stir in pecans. Pour batter into two 9 X 5 X 3-inch loaf pans. Bake at 350F for 45-50 minutes or until bread tests done. Remove from oven and let cool in pan 10 minutes. Turn bread onto wire rack and cool completely. Yield: 2 loaves. **If freezing bread use airtight bags or containers. **For Chocolate Zucchini Bread follow recipe above and add ¼ cup cocoa with dry ingredients.
