James Beard's Zucchini Bread recipe | Epicurious.com

Preparation Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack. Reprinted from Beard On Bread, by James Beard. Published by Knopf; Reprint edition (February 7, 1995).