Makes 2 loaves
|Butter (for the pans)|
|Flour (for the pans)|
|1||teaspoon baking soda|
|1/4||teaspoon baking powder|
|3||teaspoons ground cinnamon|
|1||cup canola oil|
|2||cups grated zucchini|
|1||tablespoon vanilla extract|
|1||cup chopped walnuts|
2. In a large bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
3. In another bowl, combine the sugar, oil, eggs, zucchini, and vanilla.
4. Stir zucchini mixture into the flour mixture until well blended. Fold in the nuts.
5. Divide the batter between the two pans. Transfer to the middle of the oven. Bake the loaves for 1 hour or until a skewer inserted into the middle of the loaves comes out clean. Cool on a wire rack for 15 minutes, then turn out and set right side up to cool completely. Mara Zepeda