Ingredients

• 3 medium zucchini , cut into chunks
• 4.75 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1.5 teaspoons salt
• 1.5 teaspoons ground cinnamon
• 1.5 teaspoons ground nutmeg
• 1.5 teaspoons ground cloves
• 1.5 cups vegetable oil
• 4 cups white sugar
• 6 large eggs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans; set aside.
2. 2 Place zucchini into a large saucepan and cover with water. Bring to a boil and cook until zucchini are tender, about 5 minutes. Drain zucchini, place in a blender, and blend until smooth, about 2 minutes. Let purée cool for about 10 minutes.
3. 3 Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl until well combined; stir to eliminate lumps.
4. 4 Place zucchini purée in a large bowl. Add oil, sugar, and eggs; whisk until well combined. Beat in flour mixture to form a thick batter. Divide batter evenly among the prepared loaf pans.
5. 5 Bake in the preheated oven until the tops are lightly browned and the centers spring back when gently pressed, 45 to 60 minutes. A toothpick inserted into the centers should come out clean. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition per serving