3 cups all-purpose flour ▢1 tablespoon ground cinnamon ▢1 teaspoon salt ▢1 teaspoon baking powder ▢1 teaspoon baking soda ▢3 large eggs ▢1 cup vegetable oil ▢1¼ cups sugar ▢1 cup packed brown sugar ▢1 tablespoon vanilla extract ▢2 cups grated zucchini do not wring out ▢½-1 cup chopped walnuts optional
Preheat the oven to 325°F. Grease and flour two 5-x-9-inch loaf pans.
Sift flour, cinnamon, salt, baking powder and baking soda together into a medium bowl.
In a large bowl, beat eggs, oil, sugars and vanilla together with a hand mixer. Add sifted ingredients to the creamed mixture and beat well (batter will be a little thick). Fold in zucchini and nuts until well combined. Pour batter evenly into the prepared pans.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans on a rack for 20 minutes, then remove from the