Heavenly Zucchini Bread

My first attempt at starting my own garden this past summer was a little hit and miss. It took a long time for my onions, zucchini, peppers, and tomatoes to take off and it seemed the bunnies got more of the produce than I did. I did, however, get a large batch of salsa and one very good-sized zucchini that I was able to turn into zucchini bread. Zucchini bread was always a treat when I was growing up: my sister and I even called it “heaven bread.” Rich and sweet, nothing said summer like sitting outside in the backyard eating thick slices slathered in butter. Zucchini may not be in season in October, but zucchini bread is still a delicious treat that even my kitten gets excited for (even though I refuse to share!)

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2 2/3 c sugar
2/3 cup butter or shortening
4 c shredded zucchini
4 eggs
3 1/3 c all-purpose flour*
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2 tsp vanilla
½ tsp baking powder

*if using self-rising flour, omit baking soda, salt, and baking powder

Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3in. Mix sugar and butter in large bowl. Stir in zucchini and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder.  Pour into pans. Bake until wooden pick inserted in center comes out clean, approx. 60-70 minutes; cool for 5 minutes. Loosen sides of loaves from pans before removing from pans. Cool completely before slicing.

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