Zucchini Nut Bread

  I know it's not exactly the season for zucchini, but nowadays you can buy vegetables all year around.  This is one recipe that might not exactly be good for you but because you can always pretend it is because of the vegetables and pecans inside.  (Don't worry, I won't tell if you won't.)

Zucchini Nut Bread
provided by Wynne Harris
YEILDS: 3 loaves

INGREDIENTS:
3 eggs
1 cup oil
2 cups sugar
3 cups peeled and grated zucchini
3 tsp. vanilla
3 cups plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup raisins (or chocolate chips)

DIRECTIONS:
Beat eggs with whisk.  Add oil, sugar and zucchini.  Mix lightly.  Add vanilla.  Add all dry ingredients.  Mix well.  Add pecan and raisins (or chocolate chips).

Bake in a greased and floured tube pan for 1 hour at 325° until it tests done.
OR
Bake in 3 one-pound greased and flour metal coffee cans (or small loaf pans) for 1 hour at 350°.