Zucchini Bread

This bread goes quick in my house! I love it; for a snack or dessert.
Makes 2 loaves.

Ingredients:
3 cups shredded zucchini (2-3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 cups all-purpose flour (whole wheat flour may be used)
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking soda
1/2 cup coarsely chopped nuts (optional)
1/2 cup raisins (optional)

~ Move oven rack to low position so that tops of pans will in the centre of the oven. Heat oven to 350 F. Grease (with shortening) and flour two 8x4 inch loaf pans, or one 9x5 inch loaf pan.
In a large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients, except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between two 8 inch pans or pour onto one 9-inch pan.
Bake 8-inch loaves 50-60 minutes, 9-inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes, or toothpick inserted in centre comes out clean. Cool ten minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about two hours. Refrigerates for up to 10 days.