4 large eggs
4 cups shredded zucchini, with skin on
3 cups flour
2-1/2 cups sugar
1-1/4 cups vegetable oil
1 tablespoon plus 1 teaspoon vanilla extract
2 teaspoons cinnamon
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup chopped walnuts
Preheat oven to 325F. Heavily grease the bottoms of two 9×5 inch loaf pans. In a large electric mixer bowl, beat the eggs. Add the remaining ingredients without beating between additions. Beat all of the ingredients on low speed for 1 minute, scraping bowl often. Beat on medium speed another minute. Pour into pans. Bake for 1 hour and 15 minutes, test for doneness. Remove from oven. Leave in pans for 10 minutes. Before removing from pans, take a metal spatula and gently go down the sides, then underneath to middle very gently on each side. Place a cake or serving tray on top of loaf pan and invert. Place on a cool rack to cool completely before slicing.
Send your recipes to my email: ericakrantz@yahoo.com — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.
