ZUCCHINI BREAD

Ingredients:
All purpose flour - 1 1/2 cups
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Cinnamon - 1/2 tsp
Zucchini - 1
Vegetable oil - 1/2 cup
Large eggs - 2
Granulated sugar - 1 cup
Vanilla - 1 tsp
Walnuts - 3/4 cup (chopped into small pieces)

Method:

• Preheat the oven to 350 degrees. Position the rack in the centre of the oven.
• Wash the zucchini and trim the ends off but leave the skin on.
• Grate it on the larger holes of a hand held grater or with the shredder blade of a food processor. Set it aside.
• In a large bowl, using a mixer, beat together the oil, eggs, sugar and vanilla for a minute or so.
• Add the dry ingredients and mix everything together at low speed until the batter is uniform.
• Add the zucchini and gently mix it in.
• Mix in the walnuts.
• Grease the loaf pan with little butter and dust with flour, tapping out the excess flour
• Pour the batter into the loaf pan. The batter should fill the pan at least to the halfway but no more than three quarters full.
• Bake for about one hour, until the top feels springy to the touch and a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for about 2 minutes, then turn it out onto a wire rack, right side up, to finish cooling.