Zucchini Bread

Karen Sokol

This was Nada White's recipe. She was a long time friend of my mother, Bernice.

3 eggs, well beaten

1 c. oil

2 c. sugar

2 c. grated zucchini, green peel left on

1 tsp. salt

1 T. vanilla

1 tsp. soda

1/4 tsp. baking powder

1 T. cinnamon

1 small package instant French Vanilla pudding

1 c. chopped walnuts

3 c. flour

Combine eggs, oil, sugar, zucchini, salt, and vanilla. Mix well. Add dry ingredients and mix. Stir in nuts.

Pour into two large greased and floured loaf pans or 4 small.

Bake in a 350-degree oven for 50 to 55 minutes or until a toothpick comes out clean after being inserted in the middle of the loaf.