Zucchini Bread

(Shared recipe submitted by Nita.)

Makes two 9x5-inch loaves

Nita writes: "This recipe was given to me from a cousin. Hope you like it. It is extremely moist and delicious."

Ingredients

• 4 large eggs
• 4 cups shredded zucchini with skin on
• 3 cups all-purpose flour
• 2-1/2 cups granulated sugar
• 1-1/4 cups vegetable oil
• 1 tablespoon plus 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon cloves
• 1/2 teaspoon baking powder
• 1 cup walnuts, chopped

Preheat oven to 325° F. Generously grease the bottoms only of two 9x5-inch loaf pans. In a large electric mixer bowl, beat the eggs. Add the remaining ingredients without beating between additions. Beat all of the ingredients on low speed for 1 minute, scraping bowl often. Beat on medium speed another minute. Pour into pans. Bake for 1 hour and 15 minutes; test for doneness. Remove from oven; leave in pans for 10 minutes. Before removing from pans, take a metal spatula and gently go down sides, then underneath to middle very gently on each side. Place a cake or serving tray on top of loaf pan and invert. Place on a cool rack to cool completely before slicing.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.