Zucchini Bread

• 3 eggs, beaten
• 1 cup salad oil
• 2 cups sugar
• 2 cups zucchini, coarsely shredded
• 3 cups flour
• 1 tsp. soda
• 1 tsp. salt
• 1/4 tsp. baking powder
• 1 tsp. vanilla
• 3/4 tsp. cinnamon
• 1 cup nuts, finely chopped

Combine flour, soda, salt, baking powder, cinnamon and pecans; set aside.

Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla; beat until creamy. Stir in zucchini. Add dry ingredient, stirring only until dry ingredients are moistened.

Spoon batter into 2 well greased and floured 9" X 5" X 3" loaf pans. Bake at 350° F for 1 hour or until done.

Cool 10 minutes before removing from pans; turn out on rack and cool completely.

Yield: 2 loaves.