Mom's Zucchini Bread

This zucchini bread recipe is converted from my Mom's personal recipe which was originally my Grandmother's. She is the real cooking genius in my family.

• 3 beaten eggs
• 1 cup oil
• 2 cups sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla
• 3 cups Cole's Flour Blend
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts

1. Preheat oven to 325°.
2. Peel and grate zucchini.
3. Grease and flour two loaf pans.
4. Beat eggs, then add oil, sugar, grated zucchini, and vanilla; cream together.
5. Sift and measure out 3 cups of flour; then sift together flour, soda, baking powder, salt and cinnamon.
6. Add sifted ingredients to creamed mixture and mix until thoroughly blended.
7. Add chopped nuts.
8. Bake in two prepared loaf pans at 325° for between 45 minutes and one hour.

Yield: 2 loaves

Contributed by Rhonda Johnson, converted from a recipe handed down by her Grandmother, Oleta Rogers to her Mother, Lavonne Thomason.

Mom's Zucchini Bread/Zucchini Bread II