Zucchini Bread with Walnuts

From The Feast Nearby, by Robin Mather

Ingredients:

• 3 c. flour
• 1 TB ground cinnamon
• 1 tsp. grated nutmeg
• ½ tsp. ground cloves
• ½ tsp. salt
• 3 eggs
• ½ c. vegetable oil
• ½ c. milk
• 2 ¼ c. sugar
• 1 TB vanilla extract
• 2 c. zucchini, grated
• 1 c. chopped walnuts or pecans

Directions:

• Preheat oven to 325° . Grease 2 (9″ x 5″) loaf pans and dust with flour.
• Sift flour, cinnamon, nutmeg, cloves and salt into a bowl.
• Beat eggs, oil, milk, sugar and vanilla in a large bowl until combined. Add flour mixture to egg mixture and stir to combine thoroughly. Stir in zucchini and nuts. Pour into prepared pans.
• Bake 45 to 60 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 20 minutes. Remove from pans and cool completely before slicing.

Makes 2 loaves, 10 slices each.