This freezes beautifully, so bake an extra loaf or two and enjoy it long after the zucchini season has passed. The bread is great on its own, and absolute heaven with a swipe of butter or cream cheese.
| 3 | eggs | |
| 2 | cups | sugar |
| 1 | cup | oil |
| 1 | tablespoon | vanilla |
| 3 | cups | flour |
| 1 | teaspoon | baking soda |
| 1/4 | teaspoon | baking powder |
| 1 | teaspoon | salt |
| 1 | tablespoon | cinnamon |
| 2 | cups | zucchini, finely grated |
| 1 | cup | toasted walnuts, chopped |
Preheat oven to 350 °
1. Grease and flour a 1 1/2-pound, 10" x 5" x 3" loaf pan.
2. Combine the eggs, sugar, oil, and vanilla in a bowl. Whisk to blend.
3. Using a separate spacious bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Add the wet ingredients to the dry and blend well using a wooden spoon or sturdy spatula.
5. Add the zucchini and nuts to the mixture and stir.
6. Grease and flour a one-pound loaf pan.
7. Pour the batter into the pan and whack it firmly on the counter several times to release any trapped air bubbles.
8. Bake for 1 hour, or until a knife inserted in the center of the loaf comes out clean.
9. Cool the bread in the pan until you can comfortably handle it, then un-mold and cool thoroughly on a rack before slicing.
