Zucchini Bread V

A moist bread with different spices than standard zucchini bread recipes. This is the best one I’ve tried, thanks to my stepmom-in-law. I like to freeze the shredded zucchini, and make this in the fall and winter. It’s wonderful to serve at the Thanksgiving table.

Original recipe makes 2 loaves

Ingredients

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup raisins

Directions

In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
Blend dry ingredients into zucchini mixture. Pour into two 8×5 loaf pans coated with cooking spray.
Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.