2 c. shredded raw zucchini, skin and all
2 c. sugar
1 c. cooking oil
3 eggs
1 tsp. vanilla extract
3 c. flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. each of cinnamon, ginger, and ground cloves
1 c. chopped nuts and raisins or currants

Preheat oven to 325 degrees. Grease and lightly flour two 8 x 4 inch loaf pans. In mixing bowl, combine sugar, oil, eggs, and vanilla. Stir to blend and add zucchini. Mix well. Stir remaining ingredients together (including nuts and dried fruit to prevent them from sinking to the bottom of the loaf.) Add dry ingredients to the zucchini mixture, stir well, and pour into two loaf pans.

Bake at 325 degrees for about one hour until bread tests done with cake tester. Remove from oven, let cool for 15 to 20 minutes, and then remove from pans to cool on wire racks. The zucchini bread freezes well.