Zucchini Nut Bread

Gosh, in summer when you leave town for a few days and when you come back you see your zucchini plants have been going crazy, there is one thing to do.  Make zucchini bread!  Before long, I'll have an abundance of vegetables.  

When Kate was a little girl, she hated nuts in baked goods.  I pulverized the walnuts and put them in anyway.  She never knew....

3 eggs

1 cup oil

2 1/4 cups sugar

1 tablespoon vanilla

2 cups coarsely-grated zucchini

3 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

3 teaspoons cinnamon

1 cup chopped walnuts

Preheat oven to 350 degrees F.  Grease and flour two loaf pans.  

In an electric mixer, beat eggs until they are light and fluffy.  Add oil, sugar, and vanilla.  Blend well.  Stir in grated zucchini.  

In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.  

Blend the dry mixture into the creamed mixture only until combined.  Do not overmix.  Fold in the walnuts.

Pour the batter into two greased and floured loaf pans.  Bake at 350 degrees F for 50-60 minutes.  Test for doneness with a toothpick or cake tester.  Let them cool for 10 minutes before removing them from the pans.  After taking them out of the pans, cool breads on a wire rack.

Makes 2 loaves of bread.