Lemon Zucchini Bread

By Kimberly of Sugar Creek Hollow

This has been a family favorite for years now! I recently bought a rather large zucchini at the local farmer's market and baked EIGHT loaves of bread from it.
Fortunately, this recipe also freezes well!
LEMON ZUCCHINI BREAD RECIPE
INGREDIENTS:
3 cups All-purpose Flour
1-1/2 cups Sugar
1 cup chopped Walnuts
4-1/2 teapspoons double-acting Baking Powder
1 teaspoon Salt
4 Eggs
2/3 cup Vegetable Oil
2 cups grated Zucchini
2 teaspoons grated Lemon Peel
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease two 8-12" by 4-1/2" loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder, and salt.
2. In medium bowl with fork, beat eggs slightly; stir in vegetable oil, zucchini, and lemon peel
3. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans.
4. Bake bread 1 hour. Cool in pans on wire racks 10 minutes; remove from pans. Serve warm or cold.
ENJOY!