Drowning in Zucchini Yet?

Until today, I hadn't made this delicious bread in years. It's a recipe that was shared with me by my late mother-in-law, but today I altered it just a little to make it a bit healthier. Two cups of grated zucchini is only one or two small squash, so it won't make a big dent in your harvest, but still, it is a delicious way to eat your veggies.

I made three recipes today, or six loaves, using the store-bought aluminum disposable loaf pans, but they overflowed. So if you're using that type of pan, which is great for gift-giving, I'd say that a double recipe will make five loaves. Also, fyi, a double recipe will just barely fit in the standard KitchenAid mixer bowl.

It's a dense, moist sweet bread, especially made with wheat flour as I did today. You'll love it for breakfast, dessert or a snack. Of the six loaves we made today, three are in the freezer, one is ready for tomorrow, one we'll give to a friend, and, well, that first one out of the oven...you can guess where it is.


DELICIOUS ZUCCHINI BREAD

3 eggs
2 c sugar
2 t vanilla
1 c light-tasting healthy oil of your choice
2 c grated zucchini
3 c flour (I used 1 c whole wheat & 2 c unbleached all purpose)
1 t each: baking powder, baking soda & salt
1 c drained crushed pineapple
1 c chopped pecans, optional

Preheat oven to 325F. Measure flour into large measuring cup and add other dry ingredients. Stir together. In mixer, combine eggs, sugar, vanilla & oil on lowest speed. Add dry ingredient mixture until incorporated. Fold in remaining ingredients. Divide between two loaf pans sprayed with oil. Bake for approx 1 hour (I put the pans on a foil-lined tray) or until firm and toothpick inserted in center comes out moist but clean.