Zucchini Nut Bread

By: Nancy Davis

3 eggs, beaten
1 c. oil
2 c. sugar
2 c. raw, grated and packed zucchini
2 c. flour
2 t. baking soda
3 t. cinnamon
1 t. salt
¼ t. black pepper
3 t. vanilla
1 c. nuts, chopped

Directions:
In a bowl mix the eggs, oil, sugar and grated zucchini together. In a separate bowl sift together the flour, baking soda, cinnamon, salt and pepper. Add the wet mixture to the dry mixture and stir it well. Add in the vanilla and nuts. Pour it into greased and floured bread loaf pans; two 5″ x 9″ pans or five small 3″ x 6″ bread loaf pans.
Bake at 375° for 45 - 60 minutes.
While hot, sift powdered sugar over top.

Servings:
Makes 2 loaves 5″ x 9″

Note:
This may also be baked as a cake and iced by pouring the batter into a 9″ x 13″ cake pan.
Bake it at 375° for 1 hour.