There isn’t much better to do with your extra zucchinis than make zucchini bread. It is a delicious treat and a good way to get veggies into your kids. I prefer the zucchini very finely shredded so there are not big hunks.

I find it interesting that this recipe is identified as “mine” and “my recipe” as though the person was making sure this wasn’t confused with “yours” or “hers.” It must have been published in some sort of calendar; a church calendar perhaps? Churches seem to have the best cookbooks, after all.

Zucchini Bread

3 eggs

1 cup brown sugar, packed

1 cup granulated sugar

1 cup oil

2 cups zucchini

1 teaspoon vanilla

3 cups flour

1/2 teas cinnamon

1 teas Baking powder

1 teas soda

1 teas salt

1 cup nuts

Heat oven to 325. Beat eggs until frothy. Stir in sugars, oil, zucchini and vanilla. Combine dry ingredients, stir into zucchini mixture until well mixed. Stir in nuts. Pour into 2 well greased 9x5x3 pans. Bake 1 hour. Cool 10 min in pans, remove. Taken from calendar (my recipe). Two loaves.