Zucchini-Oatmeal Bread

• 2 c. all-purpose flour
• 1 c. quick cooking or old-fashioned oats, uncooked
• 1/2 c. sugar
• 1/2 c. packed light brown sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 3 large eggs
• 3/4 c. salad oil
• 3 c. shredded zucchini (about two 8 oz. zucchini)
• 1 tsp. vanilla extract
• 1 (4 oz.) can walnuts (about 1 c.), chopped

1. About 4 hours before serving or day ahead, preheat oven to 350u0b0.
2. Grease a 9 x 5-inch loaf pan.
3. In a large bowl, mix flour, oats, sugar, brown sugar, baking powder, baking soda, cinnamon and salt.
4. In medium bowl, with fork, beat eggs slightly; stir in salad oil, shredded zucchini, vanilla extract and walnuts. Stir into flour mixture just until flour is moistened. Spoon batter evenly into pan.
5. Bake bread 50 minutes or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack. Makes 12 servings.

flour, cooking, sugar, brown sugar, baking powder, baking soda, ground cinnamon, salt, eggs, salad oil, zucchini, vanilla extract, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275705 (may not work)