Zucchini Bread!

So last week I got two GIANT zucchinis from a neighbor. She told me ahead of time they were big, but I had no idea that zucchinis could get so big! I had to do something with them, so I made zucchini bread. I have never made it before, and when I don't know what recipe to use I always turn to my Fannie Farmer Baking Book, smart move! This was, and still is, since we'll be eating it for the next year, delicious! Very easy to make. Everyone loves it, and hopefully I'm scoring points with my friends since they've all been getting lots of this lately! It's very moist and does keep well and can be frozen.

Zucchini Bread


3 cups flour
1 Tbs. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/2 cup milk
2 eggs, slightly beaten
1/2 cup vegetable shortening, melted
1 cup sugar
2 cups shredded raw zucchini

Preheat oven to 350. Grease two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Stir and toss together the flour, baking powder, baking soda, salt, cinnamon, nutmegs, and cloves, and set aside. Place the milk, eggs, melted shortening, sugar and zucchini in a large mixing bowl. Add the combined dry ingredients and beat just until the batter is blended.
Divide evenly between the prepared and bake for about 50 to 60 minutes, or until a knife or toothpick inserted into the center of a loaf comes out clean. Remove from the oven, and let cool for about 5 minutes, then turn out onto a cooling rack to cool completely.