Zucchini

Are you trying to figure out what to do with an overabundance of zucchini?  Try my favorite recipe for Zucchini Bread.  My kids eat this as quickly as I can make it.  But it will freeze well or keep for weeks in the refrigerator. 

Zucchini Bread

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar

1 cup brown sugar
3 teaspoons vanilla extract
3 to 4 cups grated zucchini
1 cup chopped walnuts or chocolate chips

Directions

1. Grease and flour two 8 x 4 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 and nuts until well combined.

4. Pour batter into prepared pans.
5. Bake for about 60 minutes, 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

notes:

*  To make it a little more healthy, you can replace the 1 cup of vegetable oil with 1/2 cup vegetable oil and 1/2 cup applesauce.

* You can also use yellow squash in place of the zucchini