Yield: 2 loaves
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3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
3 eggs
1 3/4 cups sugar
1 cup oil
2 medium zucchini, washed and shredded (2 cups)
1 tablespoon grated lemon rind
2 teaspoons vanilla
1/2 cup walnuts, coarsely chopped

Preheat oven to 350 degrees.

Grease 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans.
Cooking time: 50 minutes
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Sift flour, salt, baking powder, baking soda and cinnamon onto wax paper.
Beat eggs lightly in a large bowl; stir in sugar, oil, zucchini, lemon rind and vanilla
Add flour mixture, blending thoroughly; stir in walnuts.
Spoon batter into prepared pans.

Bake for 50 minutes or until centers spring back when lightly pressed with fingertip.
Cool in pans on wire rack 10 minutes.
Remove from pans and cool thoroughly.

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