ZUCCHINI NUT BREAD

Mix together in large bowl:

3 eggs, beaten

2 cups sugar

¾ cup vegetable oil

3 tbsp vanilla

2 cups grated zucchini

1 cup chopped walnuts

In separate bowl or large measuring cup mix dry ingredients thoroughly:

1 tsp salt

2 cups flour (1 ½ cups white and ½ whole wheat works well)

3 tbsp soy protein powder (optional)

½ tsp baking powder

2 tsp baking soda

3 tsp cinnamon

Gradually mix dry ingredients into wet ingredients.  Mix until dry ingredients are incorporated but try not to over stir the batter or the bread will be tough.  Fold in the nuts.  Pour into two bread loaf pans that have been greased and floured.  Bake 1 hour at 350 degrees. 

Cool 15 minutes on wire rack, loosen around edges with a knife and remove loaves from pan.  Complete cooling then wrap in plastic.  Bread is very moist and will keep for several days if well wrapped or can be frozen. 

From Betty Carteret

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