Recipe submitted by Betty Kelm of Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.
1 cup butter
2 cups sugar
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups finely grated, raw and unpeeled zucchini
1 cup chopped walnuts
2 teaspoons vanilla
How to Make:
Cream the butter and sugar together and then beat in the eggs.
In a separate bowl, combine flour, salt, baking soda, nutmeg and cinnamon. Stir half the dry ingredients into the creamed mixture, then the zucchini. (The batter may look curdled.)
Add the remaining dry ingredients, then the nuts and vanilla. Mix well.
Spook the mixture inro greased 9x5x3 inch loaf pans and bake at 350 degrees for 50 to 60 minutes. Makes two loaves.