Zucchini Bread

I know what you must be thinking,
yet another zucchini bread recipe.
I was walking around looking at the
garden and noticed a huge zucchini
that I hadn't seen growing before.
This is what I did with this one.

Ingredients:
3 cups All-purpose flour
1 tsp. Salt
1 tsp. Baking soda
1 tsp. Baking powder
2 1/2 tsp. Cinnamon
1/2 tsp. Grated nutmeg
3 Large eggs
1 cup vegetable oil
1 cup Granulated sugar
1 cup light brown sugar, lightly packed
1 1/2 tsp. Vanilla extract
2 cups coarsely grated, packed zucchini
(leave skins on; do not peel)
1 cup coarsely crushed walnuts

Directions:
Adjust rack to middle of oven.
Preheat oven to 350 degrees F.
Coat two (9x5x3) loaf pans
with vegetable cooking spray
Sift dry ingredients
together and set aside.
In a large mixing bowl,
beat the eggs with the oil,
sugars and vanilla until blended.
Gradually add the dry ingredients.
The mixture will be quite thick.
Stir in the grated zucchini and nuts.
Divide batter between the two prepared
loaf pans and bake in the preheated
oven for 60-70 minutes, or until
a cake tester inserted in the
center comes out clean.
Let rest in pans for 5 minutes,
then turn out and cool on racks.