Passover Zucchini Bread

It's that time of the year again that most Jews dread- Passover. Personally, I love the holiday, minus the necessity of shoving prunes down your throat due to the mass amounts of of matzah consumption. But hey- when you're stuck eating Matzah you gotta learn to love it in all forms, whether it's matzah pizza, matzah brei, matzah crumbs, matzah flour, or matzah cake meal. Every year we have our classic family recipes. To start with the Passover friendly recipes here is a recipe for Zucchini Bread, that is actually moist and can be passed off as a semi-dessert, which is always a staple at our Passover meals.

Ingredients:
3 Eggs
2 Cups Sugar
1 Cup Oil
1 Tbl. Vanilla
4-5 Coarsely grated Zucchinis (with moisture squeezed out)
1 Cup Matzah Meal
1 Cup Matzah Cake Meal
1/4 Tsp. Baking Powder
1 Tsp. Salt
2 Tsp. Baking Soda
1 Tsp Cinnamon
Cloth, Pillowcase, Cheese Cloth or another material that can be using to squeeze the moisture out from the Zucchini

Directions:
 Preheat the oven to 375 degrees.

Start off by cutting the ends off of the zucchinis. Then place them in the food processor utilizing the shredder blade setting.

After shredding the zucchini, place it in a cloth/pillowcase/cheese cloth, or other material that can be used to drain and squeeze out an excess liquid. This is a vital step in order to prevent the zucchini's high water content from effecting the recipe.

Then mix all the wet ingredients together ( eggs, vanilla, cinnamon, sugar, and oil).

Then slowly incorporate the dry ingredient mixture of matzah meal, matzah cake meal, baking soda, salt, and baking powder.

Once the mixture is no longer clumpy, stir in the shredded zucchini.

Place into a pan ( 9 x 13 x 2) and into the over at 375 degrees and bake for one hour.

Let cool and then enjoy!