• 3 eggs
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 tablespoon vanilla
• 3 cups sifted or lifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• 1 tablespoon chopped candied ginger
• 1 cup chopped San Benito County walnuts

Preheat oven to 375. Beat eggs until light and fluffy. Add sugar, oil, zucchini, and vanilla. In another bowl, whisk together flour, salt, soda, baking powder and cinnamon.

Add to zucchini mixture and stir until well blended, adding ginger and nuts. Pour into lightly oiled tube or loaf pan, or several small mini pans.

Bake 1 hour if using one pan, reduce timing to about 45 minutes if using smaller pans.

Breads Vegetable Dishes