Zucchini Bread

• 2 cups all purpose flour
• 1 cup sugar
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 3/4 cup shredded unpeeled zucchini
• 1/3 cup Carnation evaporated milk (undiluted)
• 1/3 cup water
• 3 tbsp. vegetable oil (or melted butter)
• 1 1/2 tsp. pure vanilla
• 1/2 tsp. pure almond extract (optional)
• 1/2 cup shredded almonds*

1. Preheat oven to 325F.
2. Grease a 9x5-inch loaf pan.
3. Lightly dust with flour and tap out any excess.
4. In a large bowl, combine flour, sugar, cinnamon, baking powder and salt.
5. In a separate bowl, beat eggs until foamy.
6. Add grated zucchini, milk, water, oil or melted butter and vanilla.
7. Pour liquid ingredients into the dry mixture and stir well using a wooden spoon, mixing just until blended.
8. Transfer batter to prepared loaf pan and spread evenly.
9. Bake until a toothpick inserted in the center comes out clean (about 60 to 70 minutes).
10. *Variation: Use chopped walnuts, pecans, shelled pistachios or macadamia nuts instead of almonds.
11. Or semi-sweet or white chocolate morsels, butterscotch or peanut butter chips can be added (up to 1 cup).

flour, sugar, cinnamon, baking powder, salt, eggs, zucchini, carnation, water, vegetable oil, vanilla, almond, shredded almonds

Taken from recipeland.com/recipe/v/zucchini-bread-52483 (may not work)