ZUCCHINI BREAD

MAKES 2 LOAVES

This is one of the recipes we found when there was an abundance of zucchini coming out of the garden. Turned out to be a favorite. My mother baked several batches in mini-loaf pans, froze the breads and gave them as presents the following Christmas.

INGREDIENTS

3 cups shredded zucchini (about 3 medium zucchini)

1-2/3 cups granulated sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves nutmeg

1/2 teaspoon baking powder

1/2 coarsely ground or finely chopped walnuts

Preheat oven to 350° F. Grease bottoms only of 2 loaf pans, either 8-1/2 x 4-1/2 x 2-1/2 or 9 x 5 x 3-inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into prepared pans. Bake 50-60 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 3 days, or refrigerate up to 10 days (or freeze for several months).

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