This zucchini bread has the perfect balance of sweet and spice and a great crumb. It is easy to make and a great way to use up the summer harvest. Freeze some zucchini to bake bread this winter!
Preheat oven to 325°F and grease two 8×4-inch loaf pans.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
In a large bowl, whisk together the eggs, oil, sugar and vanilla.
Stir the flour mixture into the egg mixture until just combined.
Fold in zucchini until uniformly mixed and then spoon into prepared pans.
Bake for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pan for 15 minutes and then turn out and cool completely on a wire rack.
This bread freezes beautifully if you want to eat one now and save one for later.