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Mom's Zucchini Bread

From Greener Acres Farm

<p>My mom&#8217;s never fail recipe. I will sometimes do this in a bundt pan instead of 2 loaf pans. Sometimes add chocolate or butterscotch chips. (I often increase the Cinnamon to 1 <span class="caps">TBSP</span> because we like it spicy)</p>
Source: Carol Eltman (Entered by Cathie Dibert)
Serves: 2 loaves or 1 bundt cake

3 Eggs
2 cups Sugar
1 cup Vegetable Oil
1 TBSP Vanilla
2 cups Flour
1 tsp Grated Lemon Rind (optional)
2 cups Peeled and Grated Zucchini
1 tsp Cinnamon
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 cup Nuts, Finely Chopped (optional)

Step by Step Instructions
  1. Beat eggs until light and fluffy.
  2. Add sugar, oil & vanilla, mixing until thick.
  3. Add zucchini & stir thoroughly.
  4. Sift flour, cinnamon, baking powder, baking soda and salt.
  5. Add flour mixture into moist ingredients and stir until smooth.
  6. Add chopped nuts and lemon rind, if using.
  7. Bake in 2 greased and floured loaf pans (or 1 bundt pan) for about an hour at 350 degrees.