Zucchini Bread "To Die For"
2 cups sugar
Slightly less than 1 cup vegetable oil
2 cups grated zucchini
3 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1/2 cup pure Brantview Farms Maple sugar
1/2 cup chopped nuts (walnuts or pecans are nice!)
1 1/2 tsp cinnamon *This recipe makes 2 loaves. They freeze nicely for eating later, but you will want to eat them now!
Beat eggs, sugar and oil together. Stir in zucchini and vanilla. In separate bowl, combine flour, salt, cinnamon, baking powder and baking soda. Mix wet and dry ingredients together. In a small bowl, combine filling ingredients. Grease and flour two loaf pans. Pour 1/4 of batter into each pan. Sprinkle filling mixture on both and repeat this layering in both pans until batter and filling have been evenly distributed. Bake loaves at 325 degrees for one hour or until toothpick can be inserted and removed clean. Recipe by Kathie Shaffer