Zucchini Bread

By: Joy Boudreau (compliments of Bryan)

3 eggs

2 cups sugar

3/4 cup vegetable oil

1 1/2 teaspoon vanilla

3 cups unpeeled, finely shredded zucchini

3 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 Tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon allspice

1 cup small-chopped walnuts

Heat oven to 325 degrees F. Grease 2 regular sized loaf pans, 3 medium loaf pans, or 6 small loaf pans, and line the bottom of pans with wax paper cut to size. Beat eggs, oil, sugar, and vanilla until thick,. Sift dry ingredients together and mix into egg and oil mixture. Add nuts and zucchini, scraping the bottom well to incorporate. Pour into prepared pans. Bake small or medium loaves 50-60 minutes and large loaves 60 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack 5 minutes, then remove bread from pans and cool on rack. Can be wrapped in plastic wrap, covered with aluminum foil, and frozen until ready to use. Thaw overnight.