Mom's Zucchini Bread

* Make sure your baking soda and powder are not old. Your bread will sink in the middle if they are.

1. Gather all ingredients. Preheat the oven to 325° F (165° C). Grease and flour two 8x4-inch loaf pans.

2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

3. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.

4. Stir in (or use mixer) shredded zucchini and chopped pecans until well combined.

5. Pour batter into the prepared pans.

6. Sprinkle brown sugar over the top 

7. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.

8. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Everyone modifies recipes to their taste, so don’t be afraid to experiment. Some people use no nuts, some walnuts instead of pecans. Some double the cinnamon, some add ginger and/or nutmeg. Some use 1/2 the oil & substitute in applesauce. Some cut back or substitute Splenda for the sugar. Some add cranberries, mushed pineapple, chocolate chips, bananas or more zucchini.

This mixture as written may seem too thick, but it’s really not, unless you squeeze the juice out of the zucchini. Trust me, you don’t want to do that.