Ingredients
1-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon baking soda2 large eggs1 cup shredded zucchini3/4 cup sugar1/2 cup canola oil1-1/2 teaspoons molasses1-1/2 teaspoons vanilla extract1/2 cup chopped pecans
Preparation
In a large bowl, combine the flour, baking powder, salt, cinnamon and baking soda. In a small bowl, whisk the eggs, zucchini, sugar, oil, molasses and vanilla. Stir into dry ingredients just until moistened. Fold in nuts.
Transfer to two greased and floured 5x3-3/4x2-in. loaf pans. Bake at 350° for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.
