Zucchini Bread

This recipe is from Betty Crocker.

3 Cups shredded zucchini (about 3 medium)
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coursely chopped nuts (if desired)
1/2 cup raisins (if desired)

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in certer comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.