Zucchini Bread

Recipe from Heather Thomason

This is my grandmother’s recipe and I make it every summer. It is
pretty much foolproof and freezes wonderfully so you can enjoy
it when the zucchini is long gone.

(makes 3 loaves)
3 eggs
2 cups sugar
3 cups flour
1 cup olive oil
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon vanilla
3 cups grated zucchini
1 1/2 cup chopped walnuts

Preheat oven to 325º. Grease loaf pans (I use butter). Mix all
ingredients in a large bowl. Fill each pan ½ full with batter and
bake 1 hour until golden brown. Tooth pick inserted in center
should come out clean. Serve warm with butter and enjoy!