1 1/2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sugar
1 c. salad oil
2 c. zucchini, coarsely grated
1 tsp. pure vanilla extract
1 c. English walnuts, coarsely chopped

1. Combine flour, cinnamon, baking powder and salt; set aside.

2. Beat eggs and sugar until foamy in large mixing bowl, using an electric mixer.

3. At low speed, blend in zucchini, oil and vanilla extract.

4. Add the reserved flour mixture, 1/3 at a time. Beat just until blended.

5. Stir in nuts.

6. Spoon batter into a greased 9x5x3 inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour, or until cake tester inserted into center comes out clean.

7. Cool in pan for 10 minutes. Remove to wire rack and cool completely. Makes one 9 inch loaf.

NOTE: The bread is nice and spicy; a nice complement to the zucchini. Serve with coffee for an unusual dessert or for a coffee break, slicing bread into thin slices; spread lightly with softened sweet butter.