Zucchini Bread

Image Attribution

•  3 Cups Flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 3 eggs
• 1 cup poil
• 2 cups sugar
• 1 tablespoon vanilla
• 2 cups zucchini, grated
• 1 cup walnuts, chopped

[ add ins suggested: 

•     1/4 teaspoon cloves
•     1/4 tsp ginger]

Instructions: 

Grease well large 8x4-inch loaf pan or 2 small 7x3-inch loaf pans. Set aside. 

In large bowl, mix flour, baking soda, baking powder, and cinnamon.  Set aside. 

In separate mixing bowl, beat eggs until light and foamy.  Add oil, sugar, vanilla and zucchini, mix well.   Add flour mixture and mix just until moist.  (Over mixing causes tunnels and a course texture) Fold in nuts.  Pour into prepared pan or pans.  (Pans should be about two-thirds full.)  

Bake at 325 degrees for 45 to 50 minutes for large loaf or 35 minutes for small loaves, or until wooden toothpick inserted in center comes out clean.  Do not over bake. Servers 10 to 12