The Requisite Zucchini Bread Post

I had all these grand plans for zucchini this summer. It's not that I have a bumper crop from a garden to contend with, as they wouldn't grow well in my yard (too cold, foggy, windy and wet). I knew we'd be getting them repeatedly from the farm and was armed with ideas on how to tackle them. I had visions of making zucchini fritters, stuffed zucchini, ratatouille, zucchini soup (ew?), etc, etc. Anything to avoid zucchini bread. And for no good reason, because I *love* zucchini bread. It's just so, I don't know, uncreative? Obvious? Because no one else in my house eats it but me and so therefore it ends up on my hips?

Well, I broke down. I couldn't hold out any longer. At 10:30 PM the other night I adapted a recipe from Betty Crocker. There are so many variations on this theme out there, but for things like this, there is nothing wrong with using an old standby.

Zucchini Bread (adapted from Betty Crocker)

3 cups flour (white or whole wheat or a combination)
4 cups shredded zucchini (you read that right! I said 4 cups)
1 cup white sugar (this could be reduced, I'm sure)
1/2 cup brown sugar
4 eggs
2/3 cup oil (I used canola)
2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
few good shakes of cinnamon
2 shakes of ground clove
a good grating of nutmeg

Preheat oven to 350. Grease two bread pans.
Mix zucchini, eggs, sugar and vanilla until well blended.
Add dry ingredients to the wet and mix until blended, but no more!
Divide into the bread pans and bake for about 45-60 min depending on your oven. Keep a close eye on them.
Lick the spoon. Salmonella, schalmonella.
Let cool in pans for 10 minutes before removing the loaves to cool on a rack.

For some weird reason, I like to have a slice with a little peanut butter for breakfast.