ZUCCHINI BREAD

ZUCCHINI BREAD

3 cups shredded zucchini (3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 large eggs
3 cups all purpose flour\
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp baking powder
½ cup coarsely chopped nuts
½ cup raisins (if desired)

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 ½ x 4 ½ x 2 ½”, or 1 loaf pan, 9 x 5 x 3”, with shortening.

Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

Bake 8” loaves 50 to 60 minutes, 9” loaf 1 hour 10 mins to 1 hour 20 mins, until toothpick inserted comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing.