4 c. coarsely shredded zucchini
3 c. all-purpose flour
2 1/2 c. sugar
1 1/4 c. vegetable oil
4 eggs, beaten
1 tbsp. plus 1 tsp. vanilla
1 tbsp. ground cinnamon
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped walnuts (optional)

Heat oven to 325°F. Grease bottoms only of 2 loaf pans. Blend all ingredients on low speed for 1 minute while constantly scraping the bowl. Beat on medium speed for 1 minute. Pour into pans.

Bake 50 minutes to 1 hour or until wooden toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove from pans. Rub each loaf completely with butter. Cool completely before slicing.