Zucchini Bread

I have to admit, when I first heard of zucchini bread I thought it sounded disgusting. I just didn't believe zucchini could be used in anything but a savory dish. I avoided it like the plague. However, it wasn't until a client requested it that I was forced to try it and realized that zucchini bread is really scrumptious! So research and development began to create what I feel is the very BEST zucchini bread ever and today, National Zucchini Bread Day, I'm sharing it with you!

Ingredients:

3 heaping cups of shredded zucchini

3 large eggs

1 cup oil (I use peanut)

2 tablespoons vanilla

1 cup brown sugar

1 cup granulated sugar

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 heaping tablespoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground clove

1/4 teaspoon allspice

Directions:

• Shred zucchini and allow to sit in a bowl for 5-10 minutes in a bowl to allow moisture to separate

• Squeeze excess liquid from zucchini by hand or using a cheese cloth, clean kitchen towel, or strong paper towels

• Combine eggs, oil, vanilla, granulated and brown sugar

• Mix well

• Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, clove, and allspice

• Mix until combined avoiding over mixing

• Add zucchini

• Mix just until combined

• Divide batter between two prepared loaf pans ( I prepare mine by buttering them)

• Bake at 325 degrees for 40-60 minutes check at 40 and increase time as needed. Ovens and pan sizes vary, which impacts baking times. Do not over-bake. Take bread out right as its finishing. Remember baked goods continue baking for 10 minutes after being removed from the oven.