Zucchini Bread With Walnuts
|Sweet butter||3 Tablespoon|
|Oil||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated unpeeled raw zucchini||2 Cup (32 tbs)|
|Unbleached all purpose flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Shelled walnuts||1 Cup (16 tbs), chopped|
Preheat oven to 350°F.
Butter a 9 x 5 loaf pan.
Beat eggs, oil, sugar and vanilla until light and thick.
Fold grated zucchini into oil mixture.
Sift dry ingredients together.
Stir into zucchini mixture until just blended.
Fold in the walnuts.
Pour batter into the buttered loaf pans.
Bake on the middle rack of the oven for 1 hour and 15 minutes, or until a cake tester inserted in the center comes out clean.
Cool slightly, remove from pans, and cool completely on a rack.