Need a good zucchini bread recipe please?

I've been given 2 monster zucchini, and I need recipes! For zucchini bread, or anything else I could do with them. Thanks!Need a good zucchini bread recipe please?
Prep: 15 min; Bake: 1 hr; Cool: 2 hr 10 min; 2 loaves, 24 slices each





3 cups shredded zucchini (2 to 3 medium)


1 2/3 cups sugar


2/3 cup vegetable oil


2 teaspoons vanilla extract


4 large eggs


3 cups all-purpose or whole wheat flour


2 teaspoons baking soda


1 teaspoon salt


1 teaspoon ground cinnamon


1/2 teaspoon ground cloves


1/2 teaspoon baking powder


1/2 cup coarsely chopped nuts


1/2 cup raisins, if desired (but I personally don't put raisins in mine)Need a good zucchini bread recipe please?
Go to Google type in Zucchini bread recipe. You*ll get all kinds of hits.
3 eggs


1 cup olive oil


2 cups sugar


2 teaspoons vanilla


2 cups coarsely grated zucchini


1 can (8oz) crushed pineapple


3 cups all purpose flour


2 teaspoons baking soda


1 teaspoon salt


1/2 teaspoon baking powder


1 1/2 teaspoon cinnamon


3/4 teaspoon nutmeg


1 cup chopped walnuts


1 cup raisins





1 Preheat oven to 350掳F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.





2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.





3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.





Makes 2 loaves.
Zucchini bread





1 pound (3 1/2 cups) grated zucchini


2 tablespoons salt


2 teaspoons active dry yeast


1 1/4 cups lukewarm water


3 1/2 cups all -purpose flour


olive oil, for brushing





step1


in a colander, alternate layers of grated zucchini and salt. Let sit for 30minutes, then squeeze out the moisture with your hands.





step 2


combine the yeast with 1/4 cup of the lukewarm water, stir and let sit for 15 minutes to dissolve the yeast.





step3


place the zucchini, yeast and flour in a bowl. stir together and add just enough of the remaining water to obtain a rough dough.





step4


transfer to a floured surface and knead until smooth and elastic. return the dough to the bowl, cover with a plastic bag, and set aside to rise in a warm place until doubled in volume about 1 1/2 hours.





step5


grease a baking sheet. Punch down the risen dough with your fist and knead into a tapered cylinder place on the baking sheet, cover and let rise in a warm place until doubled in volume, about 45 minuets





step6


preheat the oven to 425 F. brush the bread with olive oil and bake for 40-45 minutes, or until the loaf is golden color. cool on a rack before serving