Mom always grew her own fresh vegetables during the summer. She was constantly coming up with new ways to serve zucchini and squash. This bread was always a favorite and I still crave it today!
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
2 cups grated raw zucchini
3 teaspoon vanilla extract
3 cups flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
3 teaspoon ground cinnamon
optional ½ - 1 cup chopped walnuts
Beat eggs until light and foamy. Add sugar, oil, zucchini, and vanilla. Mix lightly, but well.
Combine dry ingredients and add to the egg-zucchini mixture. Stir well until blended. Add nuts if you chose.
Pour into (2) 9 by 5 inch loaf pans and bake at 350 F for 1 hour. Cool on a rack. Enjoy!