Pecan Zucchini Bread

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups shredded zucchini
• 1 cup chopped pecans

1. In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts.
2. Transfer to two greased 9x5-in. loaf pans. Bake at 350u0b0 for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

allpurpose, sugar, baking soda, salt, ground cinnamon, baking powder, eggs, vegetable oil, sour cream, vanilla, zucchini, pecans

Taken from www.tasteofhome.com/recipes/pecan-zucchini-bread/ (may not work)