3 c. all-purpose flour
1 tsp. baking soda
1 to 3 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. salt
3 eggs, beaten
2 c. sugar
1 to 3 tsp. vanilla
1 c. oil
2 c. grated zucchini
1 (1 lb.) can peeled apricots, well drained & finely chopped
1 c. chopped nuts

Stir together flour, baking soda, cinnamon, baking powder, salt and set aside.

Beat eggs, with sugar, vanilla, and oil. Add finely grated zucchini and chopped apricots. Stir in all but 1/2 cup flour. Add the 1/2 cup flour to nuts, stir to coat. Stir into mixture and blend. Pour in two 9x5-inch loaf pans and bake at 325°F for 50-60 minutes or until a wooden pick inserted in the center comes out clean. Baking times can vary so watch carefully.

A to Z Variation: Can use apples, chopped apricots, mashed banana, finely grated carrots or finely grated zucchini, as desired.