In a large bowl beat the eggs well with a large wire whisk.
3 Large Eggs
Add the oil, white sugar, brown sugar, and vanilla extract. Beat until all is well combined.
1 Cup Salad Oil, 1 Cup White Granulated Sugar, 1 Cup Dark Brown Sugar, 3 Teaspoons Vanilla Extract
Stir in the grated zucchini and chopped nuts.
2 Cups Grated Zucchini, 1 Cup Chopped Nuts
Add the sifted dry ingredients and mix well.
Using a rubber spatula pour the batter into the prepared pans and bake at 350° for 50 to 60 minutes or until a tester comes out clean from the center of a loaf.
Remove the loaves from the oven and let them cool on a wire rack.
Notes
My Top TipsMix in the order stated. If you mix the batter in the order stated in the recipe you can mix the batter easily with just a large wire whisk. This makes clean-up quick and easy.Weigh the filled pans. A scale is a great tool to check if the batter is evenly divided between the two pans.StorageZucchini Bread can be stored at room temperature wrapped in plastic wrap and will keep for up to 5 days. It also freezes well for up to 2 months when double wrapped, first in plastic wrap and then in aluminum foil. I use freezer tape to label the loaf with the name and date to identify it.Original Recipe Courtesy of Mrs. Wilma Steele.