Foley Garden Zucchini Bread

Back in the day when we had a small backyard garden and the zucchini was abundant this is the bread I used to make in large quantities and freeze.  Since there is no garden any more the zucchini comes from the farmer's market or the grocery store.  Nonetheless, this is a delicious bread.

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch loaf pans.  Preheat oven to 325 degrees.

Mix flour, salt, baking powder, soda and cinnamon together in a bowl.  

Beat eggs, oil, vanilla and sugar together in a large bowl.  Add dry ingredients to the egg mixture and beat well.  

Stir in the zucchini and nuts until well combined.  Pour batter into prepared pans.

Bake for 40-60 minutes, or until tester inserted in the center comes out clean. 
Cool in pans on wire rack for 20 minutes.  

Remove bread from pan and cool completely.