INGREDIENTS

  • 2 cups shredded zucchini
  • 2 cups sugar
  • 1 cup cooking oil
  • 3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon ground cloves
  • 1 cup chopped nuts

DIRECTIONS

  1. Preheat the oven 325 F.
  2. Grease and flour 2 5×9 loaf pans or 4 mini loaf pans.
  3. Shred the zucchini into thin strips either by hand or a food processor attachment.
  4. Press the zucchini dry by putting it in a strainer and press down (in the sink or outside) with a few paper towels until the towels don’t really absorb much more water. (This is so the zucchini absorb the ingredients rather than make the bread mushy with all their water).
  5. In a large mixing bowl mix sugar, oil, eggs, vanilla and zucchini.
  6. Sift (the sifting is important!) flour, baking powder, baking soda, salt and spices (sometimes I add more of the spices if I’m making the loaf for me).
  7. Add dry mixture to wet zucchini mixture and beat with a fork until well blended.
  8. Fold in chopped nuts.
  9. Pour into the loaf pans.
  10. Bake at 325 F for 1 hour, or 45 min if you’re using mini loaf pans.
  11. Check every 20 minutes for doneness with a toothpick or knife. I like it when its just starts to get crispy on top, but still has a little shine to it.
  12. Cool 20 minutes in pans on a rack, then remove from pans.