1. Grease and flour two 8-inch x 4-inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes. Remove bread from the pan and cool completely.
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|Serving Size: 1 Serving (72g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 166 (72%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 52.1mg||16 %|
|Sodium 80.6mg||3 %|
|Potassium 97.7mg||3 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13.3g|
|Protein 3.1g||4 %|
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Calories per serving: 231
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