Alex'S Zuccini Bread

• 3 eggs + 1 yolk
• 400g sugar (2 cups + 1tsp)
• 1 cup Canola oil
• 2 tsp vanilla
• 2 cups medium-grated zucchini, loosely packed
• 110g (~1 cup) bread flour
• 110g (~1 cup) all purpose flour
• 2 cups flour
• 2 tspns finely ground cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• optional: 1/2 cup chopped nuts (walnuts, hazelnuts, pecans)

1. Using a mixer, beat eggs thoroughly until whipped. In 1/2 cup increments, mix in the 2 cups of sugar. Turn mixer down and mix in the cup of Canola oil, and the vanilla. Mix on medium-high until the mixture is thickened; the color should be light yellow. Change mixer attachment to the paddle and incorporate the zuccini.
2. IN A DIFFERENT BOWL, combine dry ingredients and whisk together - the flour, cinnamon, baking soda, baking powder, and salt. On low setting, add the dry ingredients slowly to the wet ingredients in the mixer, and combine completely. If nuts are desired, chop and add them now.
3. Pre-heat oven to 375.
4. Coat two 8x4 bread pans with shortening and a dusting of flour, then add batter.
5. Bake for an hour or until a wooden toothpick or kabob holder comes out clean. Cool loaves for at least 20 minutes in the loaf pans, then remove and allow to cool for another 20 minutes.
6. Brush the top of the loaves with melted butter while they are cooling for extra flavor.

eggs , sugar, canola oil, vanilla, zucchini, bread flour, flour, flour, ground cinnamon, baking soda, baking powder, salt, nuts

Taken from www.epicurious.com/recipes/member/views/alexs-zuccini-bread-1242998 (may not work)