Zucchini Bread

I made this last night, because my friend Kim gave me a huge zucchini from her garden. I ran out of regular sugar, so I had to substitute one cup of brown sugar and confectioner's sugar to make up what I lacked. It turned out good, just a little dry. It tastes great when you butter it.

3 eggs

1 cup oil

2 cups sugar

2 cups grated, peeled zucchini

1 teaspoon vanilla

3/4 cup chopped nuts

3 cups flour

1 teaspoon salt

1 teaspoon soda

2 teaspoons cinnamon

1/4 teaspoon baking powder

Preheat oven to 325°F.

Sift together 3 cups flour, 1 teaspoon salt, 1 teaspoon soda, 2 teaspoons cinnamon and 1/4 teaspoon baking powder. Stir until well combined. Set aside.

Beat eggs and sugar until light and foamy.

Add oil, grated zucchini and vanilla. Mix lightly, but well. Add flour mixture and stir only until blended. Stir in chopped nuts.

Pour batter into 2 loaf pans (9x5x2) which have been brushed with oil.

Bake for 1 hour. Remove from oven and allow to cool for 10 minutes before removing from pan.