Here it is:
Preheat oven to 325
A note on the zucchini: the smaller zucchini are better for this. I use 2 zucchini to make this recipe. To shred, use the larger holes of a hand shredder. Cut off either end of the zucchini & shred the entire thing- this is what gives the bread its moistness and flavor!!
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
1 cup walnuts
2 cups- 2 1/3 cups zucchini (measuring depends on how much you pack down the shredded zucchini- I just use 2 zucchini for this recipe..)
- Use a fork to mix the four, baking powder, baking soda, salt, & cinnamon in a bowl.
- Beat the eggs, oil, vanilla, and sugar in a mixing bowl (by hand is fine- if using a mixing bowl, use the lowest setting to mix.)
- Add the flour mixture into the mixing bowl, adding about a third at a time until well blended.
- Add chopped walnuts and zucchini and stir until just mixed throughout.
Pour into a lightly greased baking pan (I prefer a cast iron bread pan, I think it adds the most flavor and cooks the best..) If you have a small bread pan, you can divide the mixture by 2 and make 2 loaves. I prefer to make 1 larger loaf- my bread pan is an average size..
Cook for about 60 minutes, or until tester (fork or toothpick) inserted in the center comes out clean.