Terri's Zucchini Nut Loaf

This is my mother’s recipe that dates far back to my childhood. The zucchini used here was always from her garden but thanks to the huge freezer my mother has always had we enjoyed this cake all through the winter. When she comes down to Florida to visit me at Christmas time she always has one defrosting in her carry-on bag for me.

Makes 2 4×8 loaves

• 3 eggs
• 2 cups sugar
• 1 cup extra virgin olive oil
• 1 tbsp. vanilla
• 2 cups flour
• 1 cup chopped walnuts
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 2 cups grated unpeeled raw zucchini
• 1 cup oatmeal

Beat the eggs and the sugar. Add oil and vanilla. Mix in the flour, oats, cinnamon, baking soda, salt and baking powder. Add the zucchini and walnuts and mix well. Pour into 2 greased and floured 4×8 inch loaf pans. Bake 1 hour at 350 degrees.