Abundance of Zucchini

Zucchini Bread

There's an abundance of zucchini from the garden now and I have an excellent idea for what to do with some of it.  As a matter of fact, I've already  put six loaves in my freezer.  It freezes well and is great to have on hand if someone stops by for a cup of coffee or glass of tea.  Here's the recipe I always use:

ZUCCHINI BREAD

3 cups flour

2 t. baking soda

1 t. salt

1/2 t. baking powder

1 1/2 t. cinnamon

3 eggs

2 cups sugar

1 cup vegetable oil

2 t. vanilla

1 (8 oz.) can crushed pineapple, drained

2 cups shredded zucchini

3/4 cups (the recipe calls for walnuts, but I always use) pecans (it's a southern thing)

Sift all dry ingredients together. Set aside.   Beat eggs, sugar, oil, vanilla and pineapple.  Add dry ingredients.  Fold in zucchini and nuts.  Pour into two oiled and floured loaf pans and bake at 350 degrees for one hour.