Zucchini Bread...from the Kitchen of Joan A!

I have tried numerous recipes for Zucchini Bread and this is the one my family loves . . .

ZUCCHINI BREAD
3 eggs, beaten
1 cup crisco oil
2 cup sugar
2 cup shredded zucchini (I use both the white & green)
1 T. vanilla
1 cup chopped nuts (I use walnuts or pecans)
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. soda
3 cups sifted flour

Mix eggs and oil together; add sugar, vanilla and zucchini. Mix lightly. Sift flour and measure 3 cups into a separate bowl. Add all the other dry ingredients. Mix into the egg-sugar mixture till blended. Add nuts (sometimes I add raisins also). Pour into 2 greased loaf pans and bake one hour at 350 degrees. Check with a toothpick for doneness as every oven bakes a little different! After cooling, I immediately store them in zip-lok bags.

This makes wonderful mini loafs and cupcakes. Adjust the baking time - check with a toothpick for doneness. I bake the mini loafs about 30 minutes and a shorter time for the cupcakes. Do not overcook! As with the large loafs, I store them in zip-lok bags. They also freeze well.