World's Best Zucchini Bread

I always have thought it is quite audacious when people try to say a recipe is the "world's best" because who really has the authority to make such a claim? So I will not try to pretend to have such authority, but I was seriously this close (imagine my thumb and pointer finger coming almost totally together) to doing so in respect to this recipe. It really is that delicious.

Not only is it the perfect snack or dessert, it fills your home with cinnamon, nutmeg and bread baking in the oven aromas that cannot be duplicated. In the Fall (like right now) it also makes a perfect housewarming or "just thinking about you" gift for those you love or maybe just like.

Without further adieu, here you are, compliments of the Lion House:

Zucchini Bread

3 C flour
1 t baking soda
1/2 t baking powder
1/2 t cinnamon
3 eggs
1 C oil
2 C sugar
1 T vanilla
2 C zucchini, grated
1 C walnuts (optional)
(*I add a sprinkling of nutmeg as well)

Grease well large 8x4 inch loaf pan or 2 small 7x3 inch loaf pans. Set aside. In large bowl, mix flour, baking soda, baking powder, & cinnamon (& nutmeg). Set aside. In separate mixing bowl, beat eggs until light & foamy. Add oil, sugar, vanilla, & zucchini; mix well. Add flour mixture and mix just until moist. (Overmixing causes tunnels & coarse texture.) Fold in nuts Pour into prepared pan or pans. (Pans should be about two-thirds full.) Bake at 325 degrees for 45 to 50 minutes for large loaf or 35 minutes for small loaves, or until wooden toothpick inserted in center comes out clean. Do not overbake. Serves 10 to 12.