Zucchini Bread

This recipe is slightly different than the Paula Dean one I normally use.  It is from the Lake City CRC cookbook and submitted by Pam Joseph.  This is also for the youth for tomorrow's breakfast.  Instead of two big loaves I made five little ones.

Ingredients:
2 1/2 c. Flour
1/4 c. Powdered Milk
2 tsp. Baking Soda
1 Tbs. Cinnamon
1/2 tsp. Nutmeg
1 c. White Sugar
1 c. Brown Sugar
3 eggs
1 c. oil
3 tsp. vanilla
2 c. shredded zucchini
1 c. chopped walnuts

Combine flour, milk, soda, cinnamon and nutmeg.
Cream sugar and eggs and beat in oil and vanilla.
Stir in zucchini.
Add dry ingredients and fold in nuts.
Bake in two well greased loaf pans (or five little ones) and bake at 350 for 1 hour (or 40 minutes for small ones).