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I remember eating loaf after loaf of this extra sweet bread as a kid. My grandmother used to have a backyard garden with green beans, tomatoes, carrots, tomatoes and zucchini. And if you've ever grown the green squash yourself, you know that come late summer you've got bushels of this stuff. So grandma cooked the vegetable in loads of dishes, including this favorite of mine. If you can't eat the entire loaf stick it in the freezer. It will keep for months.
2 1/2 c flour
2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
2 1/2 c sugar
3 eggs
1 c vegetable oil
2 c grated zucchini (make sure to squeeze the water out of the zucchini)
1 tsp. vanilla extract
1 c walnuts (optional)
PREHEAT: oven to 350° F. Grease 13 x 9-inch baking pan or bundt pan.
COMBINE: flour, baking powder, baking soda, salt and cinnamon in bowl. In separate large bowl beat together eggs, oil, sugar, vanilla and zucchini until ingredients are smooth. Stir flour mixture into wet mixture until smooth.
BAKE: for 40 to 50 minutes.
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