ZUCCHINI NUT BREAD

Prep Time: 1½ Hours
Yields: 2 Loaves

Comment:
When people think of good cooks in Louisiana, they often think of those living south of Alexandria as being the best. However, it’s just because they haven’t met those wonderful home cooks such as Terica Raulerson of Monroe, Louisiana. I remember the day her daughter Amanda, our media chef, came in with a recipe for her mom’s zucchini nut bread. I whipped it up, baked it and after a quick slice, I was reminded once again of the inspirational cooks and recipes from the Northern part of our state.

Ingredients:
2 cups grated zucchini
1½ cups chopped pecans, roasted
3 eggs, beaten
2 cups sugar
¾ cup peanut oil
1 tsp vanilla extract
2 cups flour
2 tsps baking soda
½ tsp baking powder
1 tsp salt
3 tbsps cinnamon

Method: