This recipe will require you to grate extra zucchini. Divide it in 2 cup portions before freezing. Make sure to use all liquid when thawing frozen zucchini. The bread will become dry if you don’t do this. This may be the hard part but it is well worth it.

2 c sugar (white or brown color) 3 eggs (the large variety) 2 c zucchini (grated) 1 c vegetable oil 3 ts vanilla extract 3 c flour 1 ts baking soda 1 ts salt 1/4 ts baking powder 1 ts allspice 3 ts cinnamon 1 c walnuts

Preheat oven at 350F. Beat the eggs until they become foamy. You can then mix the oil, sugar, zucchini and vanilla.

Mix salt, flour, baking soda, cinnamon, baking powder and all spice in a separate bowl. Combine the two mixtures into 1 large bowl. Stir it thoroughly before adding the walnuts.

Use a non-stick spray over 2 (9x5in) loaf pans. Evenly divide the mixture into the 2 pans. Place the pans inside the oven.

Bake it for about an hour. You can test if it’s ready by inserting a toothpick in the center of the dough. The toothpick should be clean when you take it out.