Zucchini Bread Name: Katie Casey Base: Fort Bragg, NC Recipe: Ingredients 3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon cinnamon 3 eggs 1 cup vegetable oil 1 cup white sugar 1 cup brown sugar, packed (I prefer dark brown) 2 teaspoons vanilla extract 3 cups grated zucchini 1 cup chopped walnuts or pecans, optional Directions 1. Preheat oven to 325 degrees. Grease 2 8x5 inch bread pans (or if doing muffins, put liners in 2, 12 count muffin tins). 2. Combine the oil and sugars. Add the eggs and vanilla extract. Mix until creamy. 3. Add in the flour, salt, baking soda, baking powder, and cinnamon. The mixture will be VERY THICK and hard to mix (the zucchini will have bake it more moist). Add the zucchini and nuts if desired. 4. Fill bread pans or muffin tins. If doing muffins bake for 20-25 minutes. If doing bread, bake 45-60 minutes.