|All purpose flour||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||4 1⁄2 Teaspoon|
|Walnuts||1 Ounce, chopped|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Zucchini||2 Cup (32 tbs), shredded|
|Lemon peel||2 Teaspoon, grated|
1. Preheat oven to 350°F. Grease two 8 1/2" by 4 1/2 loaf pans.
2. In large bowl, mix flour, sugar, baking powder, salt, and chopped walnuts. In medium-sized bowl, beat eggs slightly; stir in salad oil, shredded zucchini, and grated lemon peel; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans.
3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks 10 minutes; remove from pans and finish cooling on wire racks.