3 c. sifted flour (all WONDRA)
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1 1/2 tsp. salt
1/4 tsp. baking powder
3 eggs
2 c. sugar
1 c. cooking oil
1 tbsp. vanilla
2 c. grated, unpared zucchini squash
1/2 c. chopped walnuts

Combine 3 cups flour, cinnamon, baking soda, salt and baking powder. Beat eggs well in bowl. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Add walnuts. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans or three 8 x 3 3/4 x 2 1/2 inch foil pans.

Bake in 350 degree oven for 1 hour or until bread tests done. Cool in pans on racks 10 minutes. Remove from pans; cool on racks. (My 3 foil pans bake in about 45 minutes.)