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I have a nice recipe that I have used for years and it is the best Zucchini Bread recipe I have ever found and I have tried many. I think what makes this so special is the amount of spices used. Zucchini season will be upon us before we know it here in NYS and I start thinking about this recipe just about the time we put the garden in . However, that will be a while. We have snow showers forecast for tonight, and are still dealing with nighttime frosts occasionally. I have been bringing the flower pots in and out of the garage for about two weeks now, after we had an especially nice warm spell, and of course, I got a little head start on my flower pots. Hopefully, the garden will be able to go in soon. I have given up the tomato gardening due to a fungus in the soil, that is especially hard to treat because we are surrounding by trees, and it is in the air too. So I buy what I need for canning from the Amish locally, and just grow one cherry or grape plant and one nice bush type good producing plant for medium size tomatoes that we can pick and eat when ready. Doesn't it make you yearn for good old BLT's fresh from the garden? Yum...

Zucchini Bread- makes 2 bread size loaves
2 cups sifted flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
3 tsp. cinnamon
2 cups sugar
3 eggs
3/4 cup oil

2 cups grated zucchini (You can use frozen zucchini if you have any. I freeze 2 cups and place in freezer bags , flatten them and they are very handy to have throughout the year. I also generally do not drain it, but you will have to use your own judgment, as it can vary.)

1 cup chopped nuts or raisins, or 1/2 cup of each
3 tsp. vanilla

Beat eggs, add sugar, oil and zucchini. Sift dry ingredients & add
to mixture. Add raisins and or nuts and vanilla.
Pour into 2 greased and floured pans. You can also line bottom of pans with waxed papers, as these loaves have a tendency to stick to the bottom of the pans.
Bake at 350 for 1 hour These freeze beautifully, and also make very good mini-loaves to pull out when you need them. I think you will really keep and use this recipe often.
Laurine in NNY on the border

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