Lion House Zucchini Bread "Muffins"
1 C. Oil
2 C. sugar
3 eggs
3 tsp. Vanilla
2 C. shredded raw zucchini
3 C. flour
1 tsp. Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking powder
1/2 C. chopped nuts (optional)
2 C. sugar
3 eggs
3 tsp. Vanilla
2 C. shredded raw zucchini
3 C. flour
1 tsp. Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking powder
1/2 C. chopped nuts (optional)
Combine oil, sugar, and eggs in large mixing bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts.
Pour batter into 2 loaf pans (8x4x3), well greased and lighted floured. Bake at 350 degrees for about 1 hour, or until loaves test done. Or use 3 medium loaf pans and reduce baking time to about 30 minutes. Let stand in pans for ten minutes, then turn out on racks to cool.
**Note** I like to bake in muffin cups for 25 minutes. Makes 2 dozen muffins.
