Zucchini Bread

It's that time of year! Here's a delicious bread to take advantage of the end-of-the-summer glut of zucchini.

• Ready In: 1 hr 20 mins
• Yields: 2 loaves

Ingredients

• 3  eggs, beaten
• 2  cups sugar
• 1  cup  vegetable oil
• 2  teaspoons vanilla
• 3  cups  sifted flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1  teaspoon salt
• 1⁄8 teaspoon clove
• 1⁄8 teaspoon ginger
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon allspice
• 1  large zucchini, trimmed and grated
• 3⁄4 cup  chopped pecans

Directions

1. Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans.
2. Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.