Two Zucchini Breads

If you're wondering what to do with that extra zucchini from your garden, try one of these.

Deseret Zucchini Bread


Combine and beat together:
3 eggs, slightly beaten
2 cups sugar
1 cup vegetable oil
2 cups zucchini, grated
1 teaspoon vanilla

In a separate bowl, stir together:
3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder

Add dry ingredients to egg mixture.  Add 1/2 cup chopped nuts, if desired.
Pour into two well greased 4 1/2 x 8 1/2 inch loaf pans.  Bake one hour at 325 degrees.

Nell's Zucchini Bread


3 eggs beaten well
1 cup oil
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla

Combine above ingredients and beat until foamy.  Combine 3 cups flour, 2 teaspoons soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 1 1/2 teaspoon cinnamon, 3/4 teaspoon nutmeg.  Fold into egg mixture and beat well.  Fold in 3 cups grated zucchini and one 8 oz. can crushed pineapple, well drained.  Add one cup chopped nuts, if desired.  Pour into two greased and floured loaf pans.  Bake at 350 degrees for one hour.