Yield: 2 loaves
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4 cups coarsely shredded zucchini (do not use blender)
3 cups flour
1 1/4 cups oil
4 eggs, beaten
1 tablespoon PLUS 1 teaspoon vanilla
1 tablespoon cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts

Cooking time: 60 minutes
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Preheat oven to 325 degrees.

Grease generously bottoms of 2 loaf pans 9 X 5X 3 inches.

Blend all ingredients on low speed 1 minute, scraping bowl constantly.
Beat on medium speed 1 minute.
Pour into pans.
Bake until wooden pick inserted into center comes out clean, 50-60 minutes.
Cool 10 minutes.
Remove from pans.
Cool completely

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