I got this recipe from my sister-in-law years ago and just unearthed it as we have several leftover zukes in the fridge. I cannot wait to put together some zucchini loaves. Probably after work tomorrow, as I just baked a huge marble cake.
2 C. zucchini, grated
2 C. sugar
1 C. vegetable oil ( may substitute with applesauce)
3 eggs lightly beaten
2 teaspoons vanilla
3 C. flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated lemon rind,
1 C. chopped nuts,optional
Drain zucchini well. Combine with sugar, oil, eggs, and vanilla. Stir flour, baking soda, salt, and cinnamon. Add to zucchini mixture and mix well (by hand). Stir in lemon rind and nuts, if desired.
Divide batter into 2, well-greased 2-qt. loaf pans. Bake at 325, for 70 minutes. If pyrex pans, bake for about 60. Cool in pan 10 mins. Wrap in foil and refrigerate. May be frozen.