Blue Ribbon Zucchini Nut Bread
"This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist...."
INGREDIENTS
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3 cups sifted plain flour
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1 1⁄2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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1⁄4 teaspoon baking powder
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3 eggs
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2 cups sugar
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1 cup cooking oil
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1 tablespoon vanilla
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2 cups grated unpared zucchini
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1⁄2 cup chopped walnuts
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1 teaspoon flour
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