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Zucchini Bread

DIRECTIONS

Prepare your baking pan. Use one 9 X 5 X 3-inch or 81/2 X 4-1/2 X 2-1/2-inch loaf pan. Spray the inside of the pan with nonstick spray or grease the pan with solid shortening and dust with flour, tapping out the excess flour.
Preheat the oven to 350 degrees. Position the rack in the center of the oven.
Wash the zucchini and trim the ends off but leave the skin on. Grate it on the larger holes of a hand-held grater or with the shredder blade of a food processor. Set it aside.
In a large bowl, using a mixer, beat together the oil, eggs, sugar and vanilla for a minute or so.
Lightly blend dry ingredients together and add to egg, oil, milk mixture. Mix everything together at low speed until the batter is uniform.
Add the zucchini and gently mix it in
Add the walnuts.
Pour the batter into loaf pan. The batter should fill the pan at least to the halfway mark but no more than three-quarters full.
Bake for about 1 hour, until the top feels springy to the touch and a cake tester or toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 20 minutes, then turn it out onto a wire rack, right side up, to finish cooling.