Let's Make Zucchini Bread

It's zucchini season so lets make some delicious zucchini bread! It is moist and delicious with a cup of coffee! My current cookbook can be ordered from my website or by mailing a check or money order for $30 to Kimmy's Southern Cooking PO box 154 Higden AR 72067 Order from my website www.kimmyssoutherncooking.com Zucchini Bread 3 c (360 grams) all purpose flour (I used gluten free) 1 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp ground cinnamon 1 c oil 3 large eggs, room temperature 1 1/2 white sugar 1 T vanilla extract 3 c zucchini, grated with the skin on 1 c pecan pieces or chips (optional) Preheat oven to 350 F (176 C). Grease two (8 x 4) bread loaf pans and line with parchment paper for easy removal. In a mixing bowl, add flour, baking powder, baking soda, salt and cinnamon. Whisk well to combine. Set aside. In a larger mixing bowl add eggs, oil, sugar and vanilla. Whisk to combine. Add dry ingredients to the wet ingredients and stir well to combine. Add zucchini and pecans and fold until combined. Pour equal amounts into the prepared baking pans. Place into a preheated oven and bake until a tester comes out clean. Check at 45 minutes, if the tester doesn't come out clean, bake and check at 10 minute intervals. Remove pans from oven and place on a cooling rack for 15 minutes before removing from pans. Allow to completely cool before serving.