Zucchini Bread

3 eggs
2 c sugar
2 c (3 medium) shredded zucchini*
1 c oil
2 t vanilla
3 c Pillsbury's Best® All Purpose or Unbleached Flour**
1/2 c chopped nuts (optional)
1 t salt
1 t soda
1 t baking powder
2 t cinnamon
1/2 t nutmeg
1/4 t cloves

Heat oven to 325F. Grease (not oil) bottoms only of 2 9"x5" or 8"x4" pans. In large bowl, beat eggs until foamy. Stir in sugar, zucchini, oil, and vanilla. Add remaining ingredients; by hand blend well. Pour batter into prepared pans. Bake at 325F for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Makes 2 loaves.

*Young tender zucchini need not be peeled or seeded.
**Self-rising flour is not recommended.

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I've never made this with nuts, but they are in the original recipe from Pillsbury Kitchens' Family Cookbook. The bread makes a wonderful Christmas present. If you make smaller loaves, and this recipe makes 4, then you can wrap them in colourful cellophane and give them as gifts. The bread is also great to take to events and parties, especially in the smaller loaves. And it makes a great housewarming gift.