- 3 C. flour
- 1 ¼ t. salt
- 1 t. baking soda
- 1 t. cinnamon
- 1 C. vegetable oil
- 2 C. sugar
- 3 eggs
- 2 C. shredded zucchini
- 1 t. grated lemon rind.
- 2 t. vanilla
- ½ C. chopped nuts
Shred zucchini and place on a towel to drain. Grease and flour two 9 x 5 loaf pans. Sift together first 5 ingredients. Set aside.
Blend the oil, sugar, and eggs. Add the zucchini, lemon rind and vanilla. Blend well. Stir in the dry ingredients and nuts. Pour into the greased pans.
Bake at 325 degrees for 60 minutes. Cool 10 minutes and then turn from the pans. Allow to cool. Wrap and store. Freezes well.
