3 eggs
2 C. sugar
1 C. oil (I use light/"regular" olive oil, but not EVOO)
1 T. vanilla extract
2 C. unpeeled zucchini, coarsely grated
2 C. flour (gluten-free one-to-one blends work fine)
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
1 C. pecans, chopped
8 ounces cream cheese (optional, for serving)
Beat eggs until frothy. Beat in sugar. Add oil and vanilla and beat until thick and lemon colored. Add loosely packed, grated zucchini. Sift together dry ingredients and add to egg mixture. Fold in pecans. Pour into 8x4-inch greased and floured loaf pan, or 3 small loaf pans. Bake at 350 degrees for 1 hour. Bake 45 minutes for small loaves. Cool in pan for 10 minutes. Serve plain or with cream cheese.
This recipe originally appeared in a favorite cookbook, Well Seasoned: A Southern Classic.
