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• 1 _ c. + 4 _ Tbs. unbleached all purpose flour
• _ Tbs. baking powder
• _ tsp. baking soda
• _ tsp. salt
• 2 tsp. cinnamon
• 3 large eggs
• _ c. vegetable oil
• 1 c. sugar, preferably turbinado (I have used demerrara or brown sugar with success)
• 3 c. grated, unpeeled zucchini
• 1 c. coarsely chopped walnuts

1. Preheat oven to 350 degrees, 20 minutes before baking. Move rack to level just below the middle in the oven.
2. Spray 9×5 loaf pan with cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
4. In a large bowl, mix together the eggs, oil, and sugar for 1 minute or until blended.
5. Add the flour mixture and beat on low speed until incorporated.
6. Add the zucchini and walnuts and stir until incorporated.
7. Pour into the loaf pan and bake for 1 hour or until a cake tester comes out clean.
8. Cool for 10 minutes in pan, then unmold to cool on wire rack completely.

Source: The Bread Bible by Rose Levy Beranbaum

vegetarian, baking