Preheat the oven to 350 degrees F. Spray two 5x8-inch loaf pans with nonstick spray.
Sift all of the dry ingredients (flour through allspice) into a large bowl.
In separate bowl, combine the zucchini with the remaining (liquid) ingredients. Stir in the dry ingredients and combine until wet. The mixture will be thin. Divide the batter between the loaf pans.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Notes
*If you are preparing this recipe as GLUTEN-FREE, just be sure to sub GF flour for the all-purpose.