Zucchini Bread

Ingredients

3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 tablespoon cinnamon
1 cup Roberts Margarine
2 cups sugar
3 Roberts Eggs, beaten
1 teaspoon vanilla extract
1 cup grated peeled zucchini
1 cup chopped nuts

Preparation

Sift together flour, salt, baking soda, baking powder and cinnamon; set aside. Cream margarine; gradually add sugar, mixing well after each addition. Add beaten egg, vanilla extract and grated zucchini; gradually mix in flour mixture and nuts. Pour mixture evenly into 2 buttered 9 x 5 x 3 inch loaf pans or 4-7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350°; bake large loaves for 50 to 55 minutes and small loaves for 40 to 45 minutes, or until a wooden pick inserted in center tests clean. Store in tightly covered container.

Recipe Contributed By: Amy Spannaus Dorris, California

Yield: 2 large or 4 small loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.