ZUCCHINI Bread 

Prep. Time: 15 minutes
Bake Time: 50-60 minutes 
Yield: 2 loafs

Ingredients

3 cups of zucchini (about three medium zucchinis)       1 teaspoon of salt
1 2/3 of sugar                                                            1 teaspoon of ground cinnamon
2/3 cups of vegetable oil                                            1/2 teaspoon of ground cloves
2 teaspoons of vanilla                                                1/2 teaspoon baking powder
4 eggs                                                                      1/2 cups of coarsely chopped nuts (walnuts work well) 
3 cups of all-purpose or whole wheat flour                     2 teaspoons of baking soda

1. Heat your oven to 350°. 
2. Grease only the bottoms of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3. 
3. Mix the zucchini, oil, sugar, vanilla and eggs in a large bowl. Then stir in the remaining ingredients. 
4. Pour into the two pans and bake for 50-60 minutes. (you can also test by inserting a wooded pick. if it comes out clean then your loaf is ready!) Cool for ten minutes. 
5. Loosen the sides of the loaves and remove from pans. You can either store in the refrigerator for up to 10 days or tightly wrapped at  room temperature for 4 days. Enjoy! 
   

*Surprisingly this tastes very good with peanut butter.