Zucchini Bread

Zucchini is one of those summer perpetual vegetables. It grows in abundance and if you do not garden, friends will often give away their excess. Or you can still buy them at a good price from the local farm stands. This recipe makes two loaves. This recipe uses medium size zucchini, before the center is full of large seeds. I particularly enjoy the clove flavor.

Ingredients:

3 cups shredded zucchini (3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 tsp vanilla

4 large eggs

3 cups flour

2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp baking powder

1/2 cup chopped nuts

1/2 cup raisins (optional)

Preparation:

Preheat oven to 350 F. Spray oil into two loaf pans. In a large bowl, mix the sugar and oil, then add the eggs. Add vanilla and mix all the wet ingredients. Premeasure flour and pour into another large bowl. Add all the spices and baking soda to the flour. Use a wire whisk to mix together. Add to the wet ingredients. Fold in the shredded zucchini. Add your optional ingredients. Pour or spoon into the bread pans. Bake 50 to 60 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and cool completely before slicing. After cooling, wrap tightly and store at room temperature up to four days, or refrigerate up to 10 days.