Preheat oven to 325ºF. Grease and flour 9x5x3-inch loaf pan; set aside. In medium bowl combine flour, cinnamon, nutmeg, salt, baking powder and baking soda; set aside.
In large bowl combine eggs, sugar, oil, zucchini and vanilla. Add dry ingredients. Stir just until moistened. Stir in pecans and walnuts. Spread in prepared pan. Bake 65 to 75 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes. Remove from pan and cool completely. Wrap and store overnight.
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