The bread is very tasty (and I did not need to waste my CSA zucchini!). Below is the recipe:
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 cups sugar
2 cups shredded zucchini (do not peel--you want the skin)
1/2 cup vegetable oil
lemon zest (this really makes a big difference)
My family prefers no nuts; however, you may want to add a cup of chopped nuts
Mix flour cinnamon & nutmeg, baking powder & soda, and salt in one bowl. Combine sugar, zucchini, veggie oil, eggs, and lemon zest in another. Combine (and add nuts if desired) ingredients from both bowls.
Bake in greased/floured pans at 350 for 55 minutes--until a toothpick comes out clean from the center.
Makes TWO 8 X 4 X 2 loaves (or six mini loaves--less baking time).
This recipe freezes very well!