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.