| 3 c. shredded zucchini (2-3 medium) |
| 1 2/3 c. sugar |
| 2/3 c. vegetable oil |
| 2 t. vanilla |
| 4 eggs |
| 3 c. all purpose flour |
| 2 t. baking soda |
| 1 t. salt |
| 1 t. ground cinnamon |
| 1/2 t. ground cloves |
| 1/2 t. baking powder |
| 1/2 c. coarsely chopped nuts |
| 1/2 c. raisins, if desired |
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of two 8x4" loaf pans with shortening or cooking spray.
In a large bowl, stir zucchini, sugar, oil, vanilla, and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between pans.
Bake 50-60 minutes, or until toothpick inserted into center comes out clean. Cool in pans on cooling rack for 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves.