Ingredients:


2 c. grated zucchini
1 tsp. vanilla
1 tsp. rum or almond extract (or both)
3 eggs
2 c. sugar
1 c. vegetable oil
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
1/4 c. peach brandy
1 pkg. cinnamon chips, divided

Cooking Instructions


Heat oven to 350°. Grease loaf pans with shortening. In a medium bowl, mix zucchini, vanilla, extract(s) and set aside. In large bowl, mix eggs, sugar and oil. Add zucchini mix. In a separate bowl, sift together all dry ingredients. Gradually combine dry and wet ingredients together. Stir in 1/2 pkg of cinnamon chips. Just before baking, top each loaf before baking with cinnamon chips, chopped pecans, quick oats
and sprinkle with brown sugar. For loaves, bake 40-45 minutes; 20-25 minutes for muffins. Test doneness by touching lightly, they should spring back, but look moist.