Zucchini Nut Bread
3 cups Hodgson Mill white flour , sifted
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp Clabber Girl Baking Powder
2 cups granulated sugar
1 cup vegetable oil
1 Tbsp vanilla extract
2 cups grated unpeeled zucchini
1/2 cup chopped walnuts
1 tsp flour
Sift together 3 cups flour, cinnamon, baking soda, salt and Clabber Girl Baking Powder; set aside. In a separate bowl, beat eggs well. Gradually add sugar and oil into eggs, mixing well. Add vanilla and dry ingredients, blend well. Stir in zucchini. In a small bowl combine walnuts and 1 tsp flour to coat walnuts. Stir into batter.
Pour into 2 greased 8-1/2×4-1/2×2-1/2 inch loaf pans. Bake at 350 degrees F. for 1 hour or until bread tests done. Cool on wire racks for 10 minutes, remove from pans and finish cooling on wire racks. When cool, wrap tightly in plastic wrap and let mellow overnight before serving.