Zucchini Bread - cooking recipe

Ingredients

3 c. shredded zucchini (about 3 medium)
1 2/3 c. sugar
2/3 c. vegetable oil
2 tsp. vanilla
4 eggs
3 c. all-purpose or whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. coarsely chopped nuts
1/2 c. raisins (if desired)

Preparation

Heat oven to 350\u00b0.
Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inch or 9 x 5 x 3-inches.
Mix zucchini, sugar, oil, vanilla and eggs in large bowl.
Stir in remaining ingredients.
Pour into pans.
Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves; remove from pan.
Cool completely before slicing.
Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Makes 2 loaves, 24 slices each. Contains 95 calories per slice.