Zucchini Bread

• eggs↗3
• sugar↗1 cup
• brown sugar↗1 cup

  firmly packed

• peanut oil or canola oil1 cup
• raw zucchini3 cups

  grated and squeezed between paper towels to remove moisture (measure after squeezing)

• carrot↗1

  finely grated, for a little color contrast (optional)

• unbleached flour↗2 1⁄2 cups
• baking powder↗1 teaspoon
• baking soda↗2 teaspoons
• ground cinnamon↗4 teaspoons
• powdered ginger↗1 teaspoon
• freshly grated nutmeg1 teaspoon
• salt↗1 1⁄2 teaspoons
• vanilla extract↗2 teaspoons
• chopped walnuts1 1⁄2 cups

Step-by-step instructions

1. 1

   Grease two 5"x9" baking pans; line bottom with greased waxed paper, flour lightly, and set aside.

2. 2

   Beat eggs in a large bowl.

3. 3

   Add sugar, zucchini, and carrot, and mix well.

4. 4

   Add remaining ingredients, and mix thoroughly.

5. 5

   Pour into greased baking pans, each half full.

6. 6

   Bake at 350 degrees F for 45-60 minutes, probably closer to the 60 minute range.

7. 7

   Let cool in baking pan for five minutes before turning out onto wire rack.

8. 8

   Cool on rack before wrapping.