Ingredients:

3 cups shredded zucchini (about 4 to 5 medium)

For pumpkin bread, substitute 1 can (16 ounces) pumpkin for the zucchini

1 2/3 cups sugar (318 grams)

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose flour (360 grams)

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon cloves

1/2 teaspoon baking powder

1/2 cup coarsely chopped nuts

Directions:

Heat oven to 350 degrees.

Grease bottoms of two loaf pans 8 1/2 by 4 1/2 by 2 1/2, or 9 by 5 by 3 inches.

Mix zucchini, sugar, oil, vanilla and eggs in a large bowl.

Stir in remaining ingredients.

Pour into pans.

Bake 50 to 60 minutes or until a wooden toothpick inserted in center comes out clean.

Cool 10 minutes.

Loosen sides of loaves; remove from pans.

Cool completely before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

2 loaves, (24 slices each); 95 calories per slice.