| | Directions | | Preheat oven to 350°. Grate the zucchini, and measure out four cups. Add to large mixing bowl. Add eggs, fat, cinnamon, salt, baking soda, vanilla and sugar. Stir together well. Add flour to the mixture, a bit at a time. Stir until all ingredients are mixed. The mixture should resemble thick pancake batter. If it is too thick, add another egg. Add nuts, if desired. Lightly grease and flour bread pans, or spray them with nonstick cooking spray. Carefully spoon the mixture into bread pans, stopping when the mixture is about 3/4 of the way to the top. Bake for 35 minutes or until a golden brown. Take out loaves, and let them cool 5 minutes before removing the bread from the pans to finish cooling on a wire rack. |
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| Ingredients | | - |  | 4 cups grated zucchini (approximately 2 medium-sized zucchinis) |
| - | | 4 eggs |
| - | | 1 cup fat (butter, margarine or vegetable oil, etc) |
| - | | 2 cups sugar |
| - | | 4 cups flour |
| - | | 3 teaspoons vanilla |
| - | | 3 teaspoons Cinnamon |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon baking soda |
| - | | 1/4 cup chopped walnuts (optional) |
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