3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated peeled zucchini ( it is not necessary to peel small young fresh zucchini)
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking soda
1/4 tsp double acting baking powder
3 tsp ground cinnamon
1 cup coarsley chopped walnuts

Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla and mix just until combined. Sift together flour, salt, soda, baking powder and  cinnamon and add to the egg/zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 loaf pans. Bake in 350°F oven for 1 hour or until tests done. Cool on a rack. Keeps well or can be frozen successfully.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE