Zucchini Bread

3 eggs (or combination Egg Beaters and egg)
1 1/2 c. granulated sugar (has already been reduced)
1 c. vegetable oil (I use 1/2 cup plus 1/2 c. applesauce)
2 c. coarsely grated raw zucchini. If it's a big zucchini,
scoop out the seeds before grating; no need to peel.
3 tsp. vanilla extract
3 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 tsp. ground cinnamon
1/2 tsp. nutmeg, pinch of cloves and allspice
1 c. coarsely chopped pecans or walnuts
(optional: handful of chocolate chips)

Grease well and flour two 9 inch loaf pans.
Sift together flour, leavenings, and spices, set aside.
Beat eggs till light and foamy, stir in sugar, vanilla, applesauce and
oil, mixing well. Add dry ingredients gradually while still stirring to
combine. Add zucchini, mix well, then nuts. Pour into pans.

Bake in a preheated 350 degree oven for ~60 minutes or until a tester
comes out clean. Cool on rack about 15 minutes, then remove from pan
and continue to cool until room temperature. Wrap securely. Serve
sliced, spread with cream cheese.
This bread freezes VERY well.