1) Preheat oven to 350 F. Grease and flour 2 metal loaf pans, 9 X 5 X 3 inches.
2) Shred zucchini; i use a grating disk on a food processor. Measure out 2 2/3 packed cups.
3) In a large bowl, whisk the eggs. Gradually add beat in the sugar; then slowly whisk in the oil and add the vanilla. Stir in the zucchini.
4) In another bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the egg mixture and beat with a wooden spoon for 2 minutes, or until well blended. Stir in the nuts if using.
5) Pour the batter into the 2 prepared loaf pans and rap on the counter to settle any air bubbles. Bake for 1 hour and 15 minutes, or until a tester comes out clean. Let cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Wrap well and refrigerate for up to 2 days or freeze for up to 2 months.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 601 (71%)|
|Amt Per Serving||% DV|
|Total Fat 66.8g||89 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 496.5mg||153 %|
|Sodium 15229.2mg||525 %|
|Potassium 275.5mg||7 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 38.4g|
|Protein 21.1g||30 %|
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Calories per serving: 841
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