Zucchini Bread

Zucchini Bread (recipe handed down to me by Grandma Johanna Palmer)

Mix:

3 eggs

1 cup oil

2 1/4 cups sugar

2 cups shredded zucchini (do not peel)

3 tsp. vanilla

Add:

3 cups flour

1 tsp. baking soda

1/4 tsp. baking powder

3 tsp. cinnamon

2 tsp. cloves 

1 tsp. salt

Chopped Nuts - optional

Pour into 2 greased bread loaf pans or a 9x13 cake pan.

Bake:  45-60 minutes at 350 degrees (depending on size of pan)

Done when inserted knife comes out clean.

You can eat this right out of the oven or cool it and add some icing on top.  I personally like to freeze it and slice it after it's been frozen. There's something about the freezing process that makes this bread even yummier to me.  

TIPS:  If the bread looks like it didn't cook long enough, my trick is to place it in the freezer and serve it semi-frozen. If it looks like it may have over-cooked, try putting a layer of cream cheese frosting on top or you can drizzle a little homemade icing (powdered sugar mixed with milk) over the top to moisten it up. This works well for banana bread as well.

6/26/11 I baked a batch of this in the convection oven. It seems overcooked at 50 minutes. Next time, will watch it more closely and cook less time. The convection oven is great though!