Light Zucchini Bread

• 3 whole eggs
• 3/4 c. vegetable oil
• 1 1/2 c. sugar
• 1 tsp. powdered lemon peel
• 1/2 tsp. orange extract
• 1/4 tsp. vanilla
• 2 c. grated zucchini (can be firm flesh of very large one, peeled if peeling is tough)
• 2 1/2 c. unsifted flour (or more) *
• 3/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1 tsp. soda
• 2 tsp. baking powder
• 1/2 c. chopped nuts

1. Beat eggs; add oil and sugar; beat well.
2. Add flavoring and zucchini; beat.
3. Mix dry ingredients together; stir in and add nuts; mix well.
4. Bake in small loaf pans or in oiled cans (size 2 1/2 pounds) at 350u0b0 for 1 hour.
5. Cool in cans until bread will remove easily, then cool on wire rack.
6. This freezes well and is an ideal way to use up those monsters.

eggs, vegetable oil, sugar, powdered lemon peel, orange extract, vanilla, zucchini, flour, salt, cinnamon, ginger, soda, baking powder, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284525 (may not work)