Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 cups grated zucchini
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
3 cups flour

*1/2 cup cocoa and 1 cup Chocolate Chips (add zucchini water if too thick)

Directions:
Beat eggs. Add oil, sugar, zucchini, and vanilla. Beat well. Add flour and spices. Makes a thin better. Pour into greased and floured pants. Bake for one hour at 375°

*I make a double batch- Makes three large bread pans.

Lemon Zucchini Bread

Ingredients

• 1 1/2 c. all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• 1/4 c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.