Jo-Anne van den Berg-Ohms
1 teaspoon vanilla
1 cup vegetable oil
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
3 tablespoons cinnamon
2 teaspoons nutmeg
2 cups flour
2 cups grated zucchini
Optional chopped walnuts, raisins or currants
Preheat oven to 350 F. Grease and flour two loaf pans. With an
electric mixer, whip the eggs until light and frothy. Add the vanilla
and vegetable oil, reducing mixer speed so that it doesn’t splatter
everywhere. Gradually mix in the sugar until thick and well blended.
Add the salt, baking soda, baking powder, cinnamon and nutmeg.
Alternatingly, add the flour and the zucchini until all is
incorporated. Add optional chopped walnuts, raisons or currents as
you wish. Pour into the prepared pans, making sure that the batter
only fills the pans two-thirds up otherwise it will overflow while
baking. Bake at 350 for about one hour. If you are going to freeze
them, let them get to room temperature, wrap in aluminum foil and
then place in airtight freezer bags. Such a nice treat in the winter.