Zucchini Bread Recipe from 8/25/2010 Senior Spotlight Segment 

Zucchini Bread

2-8×4 loaf pans or 1- loaf and 12 muffins Grease and flour just the bottoms of the pans 4 eggs1 1/2 cups sugar3/4 cup oil2 tablespoons lemon juice2 tablespoons molasses2 cups shredded unpeeled zucchini3 1/4 cup flour1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 pinch salt3 tablespoons cinnamon1/4 teaspoon clovesyou may add 1/2 cup chopped nuts


In large bowl, beat eggs until thick and lemon colored: gradually beat in sugar. Stir in oil, lemon juice and zucchini. Stir in remaining ingredients, mix well. Pour batter into greased and floured pans.Bake at 350* for 45 to 55 minutes for loaf and 35 to 40 for muffins. Use a toothpick-if inserted in center comes out clean the bread is done. Cool 10 minutes and remove from pans.