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Zucchini Bread     3   medium zucchinis   3   eggs   2 cups    sugar   1 cup    vegetable oil   1 Tbs    vanilla   3 cups    flour   1/4 tsp    salt   1 tsp    baking soda   1/4 tsp    Feather weight baking powder   2 tsp    cinnamon   2 tsp    nutmeg   optional   1 cup    chopped nuts     1 Pre heat oven to 350*. 2 Wash and trim the ends from the zucchinis, then grate with a medium grater. Set aside. 3 In a medium bowl, beat the eggs until light and foamy with an electric mixer. Add the sugar, oil, grated zucchini and vanilla. Mix well. 4 Combine the flour, salt, baking soda, baking powder and spices. Add the combined dry ingredients to the wet ingredients stirring just until all is moistened. Fold in the nuts, if using. 5 Spray two loaf pans with non stick spray and divide the batter between the two pans.Bake in the preheated oven for 55-60 minutes. Test for doneness with a toothpick or cake tester; when inserted into the center it should come out fairly dry.   Servings: 24 Yield: 2 loaves    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: medium zucchinis cinnamon           Amount Per Serving       Calories   250.54   Calories From Fat (45%)   113.89       % Daily Value Total Fat 13.05g   20%   Saturated Fat 1.36g   7%   Cholesterol 30.67mg   10%   Sodium 118mg   2%   Potassium 68.58mg   2%   Carbohydrates 30.13g   10%   Dietary Fiber 0.95g   4%   Sugar 17.13g       Sugar Alcohols 0.00g       Net Carbohydrates 29.18g       Protein 3.98g   8%

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