Zucchini Bread

What do you do when you have a bunch of HUGE zucchini, but due to an unfortunate food poisoning incident no one will eat it?  You turn it into Zucchini Bread, of course.  Below is a HUGE recipe that will make 2 9x5 loaves of bread (and I still have two huge zucchini to go...)  Here is the original recipe that provided the inspiration and below is with my changes.

INGREDIENTS:
6 cups all-purpose flour
2 teaspoon salt
2 teaspoon baking soda
2 teaspoon baking powder
3 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground ginger
6 eggs
2 cup vegetable oil
4 1/2 cups white sugar
6 teaspoons vanilla extract
4 cups grated zucchini
DIRECTIONS:
1. Grease and flour two 9 x 5 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

4. Bake for 1 hour 15 minutes (maybe longer), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.