Zucchini Bread

• 1 c. oil
• 2 c. sugar
• 3 eggs
• 2 c. zucchini, coarsely shredded*
• 1 tsp. vanilla
• 3 c. all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. cinnamon
• 1 c. chopped nuts and/or raisins (opt.)

Blend oil, sugar and eggs in mixer. Add zucchini; blend. Add vanilla, blend. Sift together flour, salt, soda and cinnamon; and add slowly to batter. Do not over beat. Add optional ingredients.

Pour into two well-greased, floured bread pans. Bake in preheated 325 degree oven for 1 hour and 10 minutes, or until toothpick comes out clean and top is golden brown. Cool thoroughly. If freezing loaves, let dry overnight before wrapping in freezer paper.

*Shred zucchini with skin attached.