Ingredients:
4 cups course grated zucchini ( wash and dry the whole zucchini before grating)
3 cups all-purpose flour
2 1/2 cups sugar
1 1/4 cups canola oil
1 tablespoon pure vanilla extract
2 teaspoons cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1 cup chopped walnuts or 1 cup pecans
Directions:
Add without beating between additions –.
the zucchini, course grated not fine. flour, sugar, canola oil, vanilla, ground cinnamon, salt, baking soda, cloves, baking powder and the nuts.
Grease bottoms only of two 9 x 5-inch loaf pans VERY well.
Beat all ingredients on low speed of electric mixer, scrapeing sides of bowl for 1 minute — beat on medium speed 1 minute.
For even loaves, use a 1 cup measuring cup to scoop batter and pour into each pan at a time.
Bake 325F for 1hour 15 minutes. remove from oven.
Place pans on a wire cake rack for 10 minutes, then remove from pans and let cool c o m p l e t e l y . yes completely — before slicing or bread will not be moist. i sliced it while warm and as my friend said it was not moist. a completely different bread when totally cooled.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.