Need a good zucchini bread recipe please?

Prep: 15 min; Bake: 1 hr; Cool: 2 hr 10 min; 2 loaves, 24 slices each

3 cups shredded zucchini (2 to 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla extract

4 large eggs

3 cups all-purpose or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1/2 cup coarsely chopped nuts

1/2 cup raisins, if desired (but I personally don't put raisins in mine)

3 eggs

1 cup olive oil

2 cups sugar

2 teaspoons vanilla

2 cups coarsely grated zucchini

1 can (8oz) crushed pineapple

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

3/4 teaspoon nutmeg

1 cup chopped walnuts

1 cup raisins

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

Zucchini bread

1 pound (3 1/2 cups) grated zucchini

2 tablespoons salt

2 teaspoons active dry yeast

1 1/4 cups lukewarm water

3 1/2 cups all -purpose flour

olive oil, for brushing

step1

in a colander, alternate layers of grated zucchini and salt. Let sit for 30minutes, then squeeze out the moisture with your hands.

step 2

combine the yeast with 1/4 cup of the lukewarm water, stir and let sit for 15 minutes to dissolve the yeast.

step3

place the zucchini, yeast and flour in a bowl. stir together and add just enough of the remaining water to obtain a rough dough.

step4

transfer to a floured surface and knead until smooth and elastic. return the dough to the bowl, cover with a plastic bag, and set aside to rise in a warm place until doubled in volume about 1 1/2 hours.

step5

grease a baking sheet. Punch down the risen dough with your fist and knead into a tapered cylinder place on the baking sheet, cover and let rise in a warm place until doubled in volume, about 45 minuets

step6

preheat the oven to 425 F. brush the bread with olive oil and bake for 40-45 minutes, or until the loaf is golden color. cool on a rack before serving

Go to Google type in Zucchini bread recipe. You*ll get all kinds of hits.