For those who may not have seen this
the past 500 times I've posted it:
;-)

Carl Goh's Zucchini Bread, from (James) Beard on Bread Cookbook

3 eggs (or combination Egg Beaters and egg)
1 1/2 c. granulated sugar
1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
2 c. coarsely grated raw zucchini grated on the big
holes of grater, or processor blade.)If it's a big
zucchini, scoop out the seeds before grating.
3 tsp. vanilla extract
3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. nutmeg, pinch of cloves and allspice
1 c. coarsely chopped pecans
(optional: handful of chocolate chips)

Grease well and flour two 9 inch loaf pans.
Sift together flour, leavenings, and spices, set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
oil, mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.

Bake in a preheated 350 degree oven for ~60 minutes or until a tester
comes out clean. Cool on rack about 15 minutes, then remove from pan
and continue to cool until room temperature. Wrap securely. Serve
sliced, spread with cream cheese.
This bread freezes VERY well.

gloria p