Zucchini Bread
In a bowl beat 3 eggs until frothy, beat in 2 cups sugar, 1cup vegetable oil, 1-tablespoon vanilla – beat until thick and lemon colored. Stir in 2 cups loosely packed, coarsely grated zucchini and 2 cups flour sifted with 1 tablespoon cinnamon, 2 teaspoons baking soda, 1 teaspoon salt and ¼ teaspoon baking powder. Fold in 1 cup chopped walnuts. Pour mixture into 2 oiled and floured loaf pans and bake in oven preheated to 350 degrees for 1 hour or until cake tester (toothpick or skewer) inserted in center comes out clean.
- Icing (very good on top)
- 4 oz cream cheese (1/2 of regular package)
- 1 teaspoon vanilla
- 1-tablespoon butter - softened
- 2 cups icing sugar
- Beat until fluffy.