Zucchini Bread

It is zucchini time and I love this classic recipe for zucchini bread from Betty Crocker!

3 cups shredded zucchini
1 2/3 cups sugar (can use Agave - half of the amount of sugar)
2/3 cup oil
2 tsp. vanilla
4 large eggs
3 cups flour (can use whole wheat)
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)

Move oven rack to low position so that the tops of pans will be in center of oven.  Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans.

Mix zucchini, sugar, oil, vanilla, and eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.

Bake 8 inch loaves 50 to 60 minutes until toothpick inserted in center comes out clean.  Cool 10 ten minutes in pans on wire rack.  Loosen side of leaves from pans; remove from pans and place top side up on wire rack.  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.