2 c Zucchini; grated
2 Eggs
1 c Milk
1/2 c Vegetable oil
3 c All purpose flour
4 ts Baking powder
1 ts Salt
1/2 c Sugar
1 ts Cinnamon
Wrap shredded zucchini in several thicknesses of paper towel and
carefully squeeze out moisture over sink; set aside. Beat eggs in
mixing bowl. Stir in milk, oil, & zucchini. Combine remaining
ingredients & add to zucchini mixture all at once. Stir just to
blend. Pour into two 7-1/2 x 3-1/2" loaf pans & bake at 400°F for 30
to 40 minutes.
Recipe by Oregon State University Extension Service
