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Zucchini Bread

3 medium zucchini, shredded (3 cups)		
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 eggs
1 1/4 tsp. ground all spice
3 cups HODGSON MILL NATURALLY WHITE ALL PURPOSE FLOUR
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350 degrees F. Grease the bottom only of a 9-inch loaf pan. Stir zucchini, sugar, oil, vanilla and eggs in large bowl until mixed. Stir in other ingredients until mixed. Pour batter into pan.

Bake 1 hour, 10 minutes to 1 hour, 20 minutes or until toothpick inserted into the center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan, and remove bread. Cool completely.

Makes 1 loaf. Each loaf: 4181 calories; 20 g dietary fiber; 631 g carbohydrates; 68 g protein; 170 g fat (17 g saturated fat); 850 mg cholesterol; 5318 mg sodium.