THE BEST ZUCCHINI BREAD EVER

(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 flour

2-1/2 cups 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.

About Nita: Nita's email address is pieces@webtv.net.

Other recipes submitted by Nita:

Cheese Grits

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