• 3 large eggs 
• 1-1/2 cups sugar 
• 1 tablespoon vanilla extract 
• 1 cup vegetable oil 
• 4 cups (about 2 large) grated zucchini 
• 2 cups unbleached flour 
• 1/2 cup whole wheat flour 
• 1/2 cup bran 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon salt 
• 2 teaspoon cinnamon 
• 1 cup finely chopped walnuts

METHOD
Preheat the oven to 350 degrees. 
Butter and flour two  9 x 5 inch (1-1/2 quart) loaf pans.
In a large bowl, beat the eggs and sugar until light and fluffy. 
Beat in the vanilla and the oil, then stir in the zucchini.
In a medium bowl, thoroughly combine the remaining ingredients. 
Stir into the zucchini mixture just until evenly moistened. 
Scrape into the prepared pans. 
Bake 50 minutes, or until a knife inserted in the center of a loaf
comes out clean. 
Let sit 5 minutes before turning out onto a wire rack. 
Cool completely before slicing. 

Makes two  9 x 5 inch loaves.