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Zucchini Bread
Ingredients
2 eggs
⅔ cup vegetable oil
1 ¼ cup sugar
1 ⅓ cup zucchini, peeled and grated
2 teaspoon vanilla
2 cup flour
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ to 1 cup chopped nuts
Method
With mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients with nuts. Add to zucchini mixture. Mix well. Pour into greased and floured 2 pound coffee can or 2 quart mould.
Place in slow cooker. Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours. Do not check or remove cover until last hour of baking. Let stand 5 minutes before unmolding.
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