Zucchini Bread

• 3 cups shredded zucchini (about 3 medium)
• 4 cups all-purpose flour
• 1 cup plus 2 tablespoons granulated sugar, divided
• 1/2 cup chopped walnuts, toasted
• 1/4 cup packed brown sugar
• 5 teaspoons baking powder
• 1 tablespoon grated lemon rind
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups skim milk
• 6 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• Cooking spray

1. Preheat oven to 350u0b0.
2. Press zucchini on several layers of paper towels. Cover with additional paper towels; set aside.
3. Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk. Add zucchini; stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tablespoon granulated sugar. Bake at 350u0b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

zucchini, allpurpose, sugar, walnuts, brown sugar, baking powder, lemon rind, ground cinnamon, salt, ground nutmeg, milk, vegetable oil, vanilla, eggs, cooking spray

Taken from www.myrecipes.com/recipe/zucchini-bread-0 (may not work)