Zucchini bread
From Self-sufficiency
Ingredients
2 cups shredded raw zucchini
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1/4 cup water
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons vanilla
1 cup chopped walnuts
Preparation
In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, nutmeg, salt, vanilla, and walnuts, mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans.
Bake for 55 to 60 minutes at 350°, or until a wooden pick or cake tester inserted in center comes out with very little or no crumbs clinging to it.
