Zucchini, of course

i actually did not plant zucchini this year. i think i got overdosed last year on it. i planted a climbing italian squash instead, which i have enjoyed sauteed with butter. it has a great flavor. i highly recommend it. but, i've got to have zucchini bread at least yearly. so my friend from work who has a plethora of zucchini offered me more than i could ever want/need (this was my secret plan all long). i made this recipe today:



Zucchini Bread from Simply REcipes


Ingredients

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.


it's in the oven currently... we shall see how good it is!