a classic OR spiced zucchini bread

I think quick breads are the Little Women of baking. 
They are just classics.
Banana bread and applesauce bread are two of our favorites.  And this time of year, we slip into this delicious fall Spiced Zucchini Bread.  I love the smell of the cinnamon, cloves and allspice warming my kitchen as this bread bakes.  The flecks of green look lovely in this sweet bread.  Bonus:  it freezes beautifully. 

I let it cool completely then wrap it in plastic and then foil.  Don't forget to label!  There is nothing better than pulling out a loaf of this yummage bread in mid-February and enjoying it warm, slathered in butter.  Make a few extra loaves this fall!




Spiced Zucchini Bread
from Bryttin
makes 2 loaves

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp baking powder
1 tsp. salt
1 Tb. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
1/2 cup chopped nuts (optional)

- Heat oven to 350.  Grease the bottom of two loaf pans.
- Mix zucchini, sugar, oil, vanilla and eggs in a large bowl until smooth.  Stir in remaining ingredients.  Add nuts, if using.
- Divide batter into pans and bake for 50-60 minutes or until a toothpick comes out clean.  Cool 10 minutes on a wire rack.
- Loosen sides and turn out loaves to cool completely before freezing.  Otherwise, slice and eat warm!