Yield: 2 loaves
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3 cups shredded zucchini
1 3/4 cups sugar
3/4 cup canola oil
2 teaspoons vanilla
4 eggs
1 little less than 3 cups flour
2 1/8 teaspoons baking soda
2 1/8 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup raisins
1/2 cup coarsely chopped nuts (optional)

Cooking time: 60 minutes
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Move oven rack to low position so that the tops of the loaf pans will be in the middle of the oven.
Preheat oven to 350 degrees.
Grease the BOTTOM ONLY of 2 8 inch loaf pans with shortening.*

Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.
Sift together all of the dry ingredients.
Stir wet and dry ingredients together.
Pour into pans.

Bake for 50-60 minutes or until inserted toothpick comes out clean.
Cool for 10 minutes in pans on a wire rack.
Loosen the sides of the loaves and place top side down on the wire rack.
Cool completely before slicing.
Can be frozen.
Can be stored in the refrigerator up to 10 days or stored at room temperature for 4 days.

* You can also use a 9 inch loaf pan.
Pour all of the batter into the one loaf pan and increase baking time to 1- 1 1/4 hours.

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