Recipe: Zucchini Bread (with yellow squash variation, Century 21, 1980's)

ZUCCHINI BREAD

3 eggs
1 cup oil
2 cups white sugar
1/2 to 1 cup nuts, chopped (or 2 tsp black walnut flavoring)
1 tsp vanilla
1 tsp. ground cinnamon
3 cups self-rising flour
3 cups grated zucchini (do not peel)*

In large bowl, beat eggs lightly. Add oil, sugar, nuts (or flavoring),
vanilla, and cinnamon; beat until well mixed.

Add flour, one cup at a time, mixing well. Fold in zucchini. Pour into greased and floured loaf pans.

Bake at 325 degrees F for 1 hour to 1 hour and 15 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.

*VARIATION:
Use 3 cups grated yellow summer squash instead of the zucchini.

Makes 2 loaves.
Source: Lori Ausmus and Marjorie Caines Hinesville, Georgia in Some of America's Favorite Recipes Courtesy of Your Local Century 21 Professional by Shirley A. Burns, 1986