Zucchini Bread Recipe from Grammies

After the CameraDawktor's Salsa posting yesterday two recipes were requested. They are listed as follows and were obtained by my Grammies one of the best cooks on the planet. She passed away the day after Thanksgiving and will always be remembered by both friends and family as a fabulous cook. She organized dinners at her church for as little as 5 to as many as 100 people at a whack! She was even doing this 2 weeks before her diagnosis of Liver Cancer. She was an amazing lady and loved to serve people w/ her gift of hospitality. Her granddaughters spent hours combing through thousands of her recipes during their last visit with her ever. One of the last things she said to me was, "I finally found that Emeril Spice Seasoning Recipe...." It's strange not to be able to ask her: How many tsp.'s of yeast equal one package? Here is a picture of her beautiful face.
The zucchini bread recipe was obtained by a cookbook that her church made months before her passing. Her granddaughters received signed copies of this cookbook and she was quite proud that many of her favorite recipes, as well as her friends, had been published in it. If you wish to purchas one fill out the form and mail it in!

Zucchini Bread
3 eggs, beaten
1 c. vegetable oil
2 c. white sugar
2 c. zucchini, peeled and grated
2 tsp. vanilla
3 c. all-purpose flour
1 tsp. salt
1 tsp. soda
1/4 tsp. baking powder
3 tsp. cinnamon
1/2 c. chopped walnuts or pecans (optional)

Beat eggs until well blended, add oil, sugar, zucchini and vanilla. Mix well. Combine flour, salt, soda, baking powder and cinnamon and mix into liquid ingredients. Fold in nuts if desired. Divide into two greased and floured 8.5"x4.5" inch loaf pans. Preheat oven to 350 degrees. Bake for 60-70 min.

*mini choc. chips are also a good addition to this. Add approx. 1 cup.