Zucchini Bread

Ingredients:

2 cups coarsely shredded zucchini

1.5 cups all-purspose flour

1 1/4 cups sugar

5/8 cups vegetable oil

2 eggs, beaten

1/2 tablespoon plus 1/2 teaspoon vanilla extract

1/2 tablespoon ground cinnamon

3/4 teaspoon salt

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup chopped nuts (optional)

Instructions:

Prepare dutch oven to 325*. Grease generously bottom of 1 loaf pan, 9x5x3 inches. Blend all ingredients on a low speed for 1 minutes, scrape the bowl constantly. Beat on medium speed 1 minute. Pour mixture into pan. Place pan on top of 1/2 inch rocks, inside dutch oven. Bake until wooden pick inserted in center comes out clean. (About 50 minutes- 1 hour) Cool 10 minutes then remove from pan. Cool completely or serve warm.

Notes:

Do not shred zucchini in blender. 

If using frozen zucchini, thaw and drain before add to mixture.