Classic Zucchini Nut Bread

In Indiana we say that "terrorism is when you leave your car unlocked and when you return it is stuffed full of zucchinis."  :)  Yes, it's that time of year again.

Zucchini Nut Bread - 2 loaves

3 cups grated zucchini squash (do not use the seeds if there are any)
1 cup extra-virgin coconut oil OR 1 cup melted butter
1 cup Sucanat, brown sugar or molasses
4 eggs, beaten
2 teaspoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 Tablespoon ground cinnamon
1 cup chopped walnuts

Preheat oven to 350 F.

Combine the oil and Sucanat and beat well.  Add the eggs, vanilla and grated zucchini.  Beat well.

Sift together the flour, soda, baking powder, salt and cinnamon and add to the zucchini mixture.  Beat well.

Stir in the chopped walnuts until nicely combined.

Grease 2, 9x5x3 inch loaf pans (I use a pan spray)

Divide the batter evenly between the 2 pans and spread it out.

Bake at 350 F for 45 - 60 minutes or until when you insert a toothpick in the center, it comes out clean.

Remove from loaf pans and cool on a wire rack.  When completely cool, wrap carefully and refrigerate or freeze.

Serve nice thick slices with plenty of real butter and a tall glass of milk.  Yum!

Shared at Traditional Tuesday!