Zucchini Bread

This recipe base is from Better Homes & Gardens Cookbook but I added a few things.

NOTE to self, triple this and it makes two big loaves and two small loaf pans (the matching set of small loaf pans, round the allspice, nutmeg and clove up to 1 tsp total if tripling)

Recipe as is makes one loaf, 8x4x2. Or two smaller loaves, or four mini loaves. May be doubled easily for more loaves.

2017 Note to self:  USE CAST IRON LOAF PANS!
Also, after shredding the zucchini in the salad shooter, drape a dishcloth or three layers of paper towel in a large bowl.  Place shredded zucchini in it, sprinkle with a bit of sale, let sit for 30 minutes and squeeze out excess water.  Results in a more uniform bread.

1-1/2 cups all purpose flour

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp clove

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1 beaten egg

2 tsp vanilla

1 cup sugar

1 cup unpeeled zucchini, finely shredded or ground

1/4 cup cooking oil

1/2 cup chopped walnuts if desired (we don't add the nuts)

Preheat oven to 350. Grease the bottom of the pan (s) and up the sides. I use shortening, not cooking spray. In your mixer combine flour, cinnamon, allspice, clove, nutmeg, baking soda, baking powder and salt. Stir to combine. Make a well in the flour mixture. In a separate mixing bowl stir together egg, vanilla, sugar, zucchini, and oil. Add zucchini mixture all at once to the flour and mix just until moistened, batter will be slightly lumpy. Fold in nuts if desired.

Spoon into loaf pan(s). Bake 50-55 minutes (less for the small mini loaves, watch them carefully! I think they were done in 30 mins). Loaf(s) are done when toothpick inserted comes out clean. Cool on racks for 10 minutes. Loosen sides with straight spatula and turn loaves out. Cool before slicing. Unliced bread freezes well in freezer bags (remove as much air as possible from the bags).

***Note: Zucchini can be ground or grated and then frozen, but it the ice crystals in the freezing process damage the pulp a little so it releases more water when it's thawed. This is ok, but the water must be drained off when it's thawed and the zucchini measured after it's thawed and drained. ***