Ingredients:

⅔ cup organic butter (or preferred animal-free shortening if vegan)
2⅔ cups brown sugar, packed
4 eggs (or equivalent egg substitute)
3 cups shredded zucchini (sometimes I use more, but it does add more water the more you use)
3⅓ cups wholewheat flour
2 tsp baking soda
1½ tsp salt
½ tsp aluminium-free baking powder
1 tsp ground cinnamon
1 tsp ground cloves dissolved in 2 tsp vanilla

Method

Heat oven to 180C/350F. Grease bottoms only of either two loaf pans (9in x 5in x 3in) or three loaf pans (8½in x 4½in x 2½in).

Mix the butter and sugar in large bowl. Add the eggs and zucchini. Blend in the flour, baking soda, salt, baking powder, cinnamon and clove/vanilla mixture. Pour into pans.

Bake until a wooden pick inserted into the centre of the bread comes out clean, about 60-70 minutes (depending on the amount of zucchini you put in).

Cool slightly. Loosen the sides of the loaves from the pans and remove. Allow to cool before slicing.