Ingredients
2 cups sugar1 cup canola oil3 large eggs, room temperature2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon salt1 teaspoon baking soda1 teaspoon grated lemon zest1 teaspoon ground cinnamon1/4 teaspoon baking powder2 cups shredded zucchini (about 2 medium)1/2 cup chopped walnuts or pecans
Preparation
Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.
