This is from my old aluminum recipe box. The recipe dates from the early to middle 70s. It makes a large batch of moist, delicious, and durable bread. My daughters and I used to carry slabs of it backpacking. It would last for days in the pack, and was nutritious. Be generous with the chopped nuts, as they (and the eggs) provide protein.
Ruth's Zucchini Bread
three loaves
6 eggs
2 c oil
2 and 1/2 c sugar
4-5 zucchini, chopped
2 t baking powder
2 t baking soda
2 T vanilla
6 c flour
4 t cinnamon
chopped nuts
1. Blend eggs, zucchini, and oil.
2. Add other ingredients, sugar first.
3. Mix well.
This will make 3 loaves in 9 and 5/8 by 5 and 1/2 inch pans. Grease the pans or use parchment paper.
Bake at 325° for an hour.
