Zucchini Graham Bread-Saturday Sweet

I am still getting a lot of zucchini from my daughter so I am sharing another goodie made with it.  Zucchini Graham Bread is a bit different in that it has finely crushed graham crackers in it.  The recipe came from a set of recipe cards that were inserted in a magazine many years ago.  Since it specifies Honey Maid graham crackers and Gold Medal flour, it apparently came from General Mills.

The loaf pan with lid that is in the photo belonged to my mother.  I have two of them.  They were made by Westinghouse.  I didn't know Westinghouse ever made kitchenware.  They are somewhat deeper than the typical loaf pans, but I love having them.

 
Zucchini-Graham Bread
3 eggs
1 c. sugar
2/3 c. vegetable oil
1 T. vanilla
2 c. packed shredded zucchini
1 sleeve Honey Maid graham crackers, finely crushed
1 1/2 c. Gold Medal all-purpose flour, bleached or unbleached
1 T. cinnamon
2 t. baking soda
1/2 t. baking powder
1 c. chopped, toasted walnuts

Beat eggs in a large mixing bowl.  Mix in sugar, oil and vanilla.  Stir in zucchini.  In a medium bowl, combine graham cracker crumbs, flour, cinnamon, baking soda and baking powder.  Add to liquid ingredients and mix until dry ingredients are just moistened.  Stir in walnuts.  Divide batter evenly between two greased and floured 9x5x3 or 8 1/2x4 1/2x 21/2-inch loaf pans.  Bake at 325 degrees for 50 to 60 minutes until a wooden pick inserted in the center comes out clean.  Cool 10 minutes, remove from pans.  Cool completely before slicing.  Wrap tightly and store in refrigerator.  Makes 2 loaves

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