I have made this moist bread for so many years, I don't know where I got the recipe. It's been a hit in my family for years along with my friends and neighbors. So easy to make. With all the zucchini from my garden I thought this was the time to make it again.It taste more like a cake instead if a bread. I also have added shredded coconut to this recipe.This bread also freezes well.Just add butter to a warm piece of this and sit back and enjoy. It also freezes well and is great for gift giving.
Prepair one large loaf pan or two small loaf pans by greasing with shortening and adding flour to coat pan or pans. (add flour and hold pan over sink or trash can and turn while patting sides to evenly cover all sides)Set aside.
Beat eggs, brown sugar and oil with mixer. Sift flour, baking powder,baking soda,salt and cinnamon into a bowl.
Add to liquids and beat until smooth.
Add Zucchini, chopped walnuts and vanuilla and mix well.
Pour into prepard pan or pans and bake for 50 minutes or until a toothpick stuck into center of bread comes out clean.
Remove from oven and let stand for ten minutes. Turn out onto wired rack to cool.