Vanessa Thomas

Makes two large loaves or 5 small loaves.

Wet

• 3 eggs
• 2 cups (3 medium) zucchini
• 1 cup oil
• 2 tsp vanilla

Dry

• 3 cups All Purpose flour
• 2 cups sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cloves
• 1/2 cup chopped nuts

Heat oven to 325.

Butter (not oil) two 9×5 or 8×4 pans or 5 small bread tins.

Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Add remaing ing by hand, blend well. Pour batter in to pans.

Bake at 325 for 50 to 60 minutes or until clean toothpick. Cool for 10 mins to remove from pan. Cool completely before storing.