Zucchini bread makes a special and inexpensive hostess gift. Double, or even triple, the recipe; bake in colored foil pans and freeze the extra loaves for that last-minute invitation.
2 eggs, beaten
1 cup vegetable oil
2 cup sugar
2 tsp vanilla extract
2 cup grated zucchini
2 cup flour, sifted
1 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp baking soda
1/2 cup finely chopped walnuts
Preheat oven to 325°F. Grease two 4 x 8-inch loaf pans. Beat eggs, oil, sugar and vanilla in a large bowl with an electric mixer set at medium speed until foamy.
Add zucchini to egg mixture. Combine flour, salt, baking powder, cinnamon and baking soda in a separate bowl.
Gradually add flour mixture to zucchini mixture, beating continually until well mixed.
Stir chopped walnuts into batter. Bake loaves for about 1 hour or until golden brown.
Zucchini Bread tip: Zucchini can be grated in a jiffy by using the largest grating disc in your food processor. An added bonus--you don't even need to peel the zucchini first!