Zucchini Bread

3 c. shredded zucchini
1 2/3 c. sugar
2/3 c. oil
2 t. vanilla
4 eggs
3 c. flour (may use whole wheat)
2 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. baking powder
1/2 c. nuts
1/2 c. raisins, opt.

bake 350 * F grease bottoms only of 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inch pans. 50-60 min. Check doneness with a pick. cool 10 min. Loosen dies of the loaves and remove from pans. Room temp 4 days or refrigerate up to 10 days.
95 Cal. per slice

cranberry: 1/2 c. milk and 2 t. grated orange peel. Delete raisins and spices.
Pumpkin: substitute 1 can pumpkin
Zucchini muffins: makes 2 dozen. Bake 20-25 min. 200 cal. each.