3 1/2 c. flour (stir to aerate before measuring)
3-4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
2 c. sugar
1 c. peanut oil
1 tsp. vanilla
4 lg. eggs
2 c. grated zucchini, not pared or packed down
1 c. chopped walnuts

Grease 2 (8 1/2 x 4 1/2 x 2 1/2) loaf pans.

On wax paper stir together the flour, baking powder, baking soda, salt and cinnamon. In a large mixing bowl beat together the sugar, peanut oil and vanilla until combined; thoroughly beat in the eggs, one at a time. Stir in the flour mixture in several additions alternately with the zucchini. Stir in the walnuts.

Turn into the prepared pans; they will be about 1/2 full. Bake at 350 degrees until a cake tester inserted in center comes out clean; about 50-60 minutes. Loaves will crack on top.

Loosen edges and turn out on wire racks; turn right side up. Cool completely.