Diana's Zucchini Loaf

Another recipe for zucchini bread?  Never fear, this one is  something special.   Diana   just calls it   Zucchini Bread in her  handwritten  40 year -old- faded - ink on a  very  stained  index card glued into my old spiral notebook but I'll  just call it  a loaf and let you decide.   I won't argue if you call it cake ....the texture  &  flavor are very  cake-like.   Like you, I've probably  tasted a few thousand zucchini bread recipes  but this remains  a favorite and always promotes recipe requests  from many  who've enjoyed it over the  last 40 years despite having  no unusual ingredients at all. It must be zucchini alchemy. 
   
To make 2 loaves, beat together  1 c. veg oil, 2 c. sugar, and 3 eggs.

Sift together  3 c  flour, 1 tsp salt, 1 tsp baking powder, 3 tsp cinnamon.

Add the dry ingredients to the wet mixture,  stir well  and then add 1 c. chopped nuts of your choice --- walnuts, pecans,  hazelnuts---- 3 TB vanilla and 2 c. shredded zucchini .  Yes, skin-on. Always!

Bake for about 60 minutes in 2 well-greased loaf pans at 350. Cool well before slicing.  The best thing about  baking with zucchini is  that  it keeps baked treats moist for so long.