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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 32 |
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Dad drove a logging truck through the beautiful forests and farmlands of northern Idaho's panhandle. Some days I would join him, and Mom would send along this moist bread for us to snack on. Ingredients:
3 cups king arthur unbleached all-purpose flour |
2-1/4 teaspoons ground cinnamon |
1-1/4 teaspoons salt |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon ground nutmeg |
3 eggs |
2 cups sugar |
1 cup canola oil |
1 tablespoon vanilla extract |
2 cups shredded zucchini |
1 cup chopped walnuts |
Directions:
1. In a large bowl, combine the flour, cinnamon, salt, baking soda, baking powder and nutmeg; set aside. In another large bowl, lightly beat eggs; stir in sugar, oil and vanilla. Add dry ingredients; stir just until moistened. Fold in zucchini and nuts (batter will be stiff).
2. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.
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