Makes 1 very large loaf or 2 regular size loaves. Suggest you cut the recipe in half or make 2 loaves. Better make 2 because it goes fast! Yes, I know it doesn't sound very good, but the zucchini makes it very moist - just don't tell anyone what it is until after they try it and tell you how good it is. ;-) INGREDIENTS: 3 large eggs 2 cups sugar 1 cup vegetable, corn or canola oil 3 tsp vanilla 3 cups grated unpeeled zucchini (about 1 very large zucchini) 3 cups all-purpose flour 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 1/2 tsp baking powder OPTIONAL: 1/2 cup chopped nuts and or 1/2 cup raisins DIRECTIONS: Preheat oven to 350 degrees. 1. In a bowl, beat eggs, sugar, oil, & vanilla together well. 2. In separate bowl, combine and mix flour, cinnamon, salt, baking soda and baking powder. 3. Combine wet and dry ingredients, mix well, then stir in zucchini. 4. Add nuts and or raisins, if desired. 5. Pour into greased pan(s). I like Baker's Joy non-stick spray. 6. Sprinkle batter with turbinado or demerara sugar. After 25 minutes, check and make sure tops are not getting too brown - if they are, loosely place sheets "tents" of aluminum foil over the tops of the pans - no need to fold down the sides. Note this will extend your baking time a little - about 5-10 minutes. 7. Bake in a greased loaf pan at 350 degrees for about 1 hour on center rack. The loaf should feel firm in the middle when touched or bake an extra 5 or 10 minutes. The best way to tell is to insert a wooden skewer or small knife into the middle and it should come out almost clean and dry. 8. Remove from the oven and place on a wire rack to cool. Let cool for about 25 minutes before removing from pans. It will be easier to remove and slice if you wait until it is cool. MARK'S TIPS: For grating the zucchini, you can use the medium grate - no need for the tiny grate - would take too long anyway. For mini-loaf pans (4" x 2" x 1 1/2"), fill the well about 1/3 - 1/2 full and then sprinkle tops as directed below. Bake as directed or until you see the tops start to "crack." Run a butter knife or spatula around the edges and allow to sit in the pan for about 10 minutes and then carefully remove and place on a cooling rack. If you are not going to eat them right away, after they have cooled, seal them in an air-tight container or wrap each individually with plastic wrap and refrigerate. Makes about 12 - 14 mini-loafs. Be sure to spray the loaf wells with non-stick spray before you initially fill them and before each baking cycle. There may be some crumbs left over in the wells - no need to scrape them out. I like Baker's Joy non-stick spray the best. Just prior to baking, generously sprinkle turbinado sugar or demerara sugar - it's like the raw (coarse) sugar you get in brown packets at some restaurants. You can get it at Walmart in clear plastic containers or brown boxes. I've tried it on the mini-loafs and it didn't burn after 25 minutes, but I have no idea if it will burn after longer baking times, so keep an eye on the full-sized loafs use it for them. Again, generously sprinkle the sugar on the tops - it really makes a huge difference. I use this trick on most of the different dessert breads I bake. Best served warm with a big glass of COLD milk. Mark McGinness Oklahoma City Rev. 20170706 Do you like Mediterranean/Lebanese food - cabbage rolls, meat pies (sfeeha), talami bread, hummus, hashwa, ruz & yuknee, kibba, baklawa, etc.? Then please go to St. Elijah Antiochian Orthodox Christian Church's HUGE annual Mediterranean food festival every late October/early November. Go mark your calendar now and listen to the radio and TV or check their website or call the Church directly for dates & times. Be sure to take the Church tour and see the exquisite Byzantine iconography. Many of the members make delicious desserts like this that are for sale in the "Culinary Cupboard," but they almost sell out the first day, so go early the first day of the festival for the best selection. http://www.stelijahokc.com On Facebook, search for "St. Elijah Annual Food Festival" http://www.antiochian.org http://www.ancientfaith.com http://www.helpfulinfoandlinks.com 405-755-7804 SE corner of NW 150th and N. May Ave. And don't forget their sister church's festival every September: Greekfest at St. George Greek Orthodox Christian Church West side of N. Pennsylvania Ave. at NW 145th St. http://www.saintgeorgeokc.org/ http://greekfestokc.com/ http://www.goarch.org 405-751-1885 For great Mediterranean food like you get at the festival, eat at Nunu's Mediterranean Cafe and Market on westbound Memorial, 1/4 mile west of the May intersection. Nunu and her family are members of St. Elijah's and I used to cook there - tell them I sent you. Warning - if you go during peak hours you'll have a good wait because the place is very popular. Saturdays are always busy and they are closed on Sunday. Hours: Mon-Sat: 11am-8pm, closed Sunday.