Zucchini Bread

Last year was the first year my husband planted zucchini in our garden. I really enjoy zucchini so I was thrilled when he decided grow some. I had no idea how fast and how much zucchini we would be harvesting with just a few plants, but it was a ton! I made zucchini and eggs, zucchini breakfast burritos (which I'm told are to die for!), zucchini and tomato casserole, grilled zucchini, steamed zucchini with onions, and several types of zucchini bread.

This recipe is my favorite zucchini bread recipe for a couple reasons. First, it's so easy. And second, it makes two loaves from one batch. Last summer we were in the throws of remodeling my mother's home and I made zucchini bread every other day. It was a good breakfast treat for our crew and also a nice snack when we took a break.

There are so many ways to enjoy the bounty of the summer harvest! If you have some favorite recipes using the fresh vegetables and fruits of the season, I'd love to hear from you. Just click on the comment link at the end of this post.

Enjoy!

Zucchini Bread (The Best)

3 eggs
1 cup oil
2 cup sugar
2 cup grated zucchini squash
3 tsp. vanilla
3 cup flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 tsp. cinnamon
1 cup raisins (optional)
1/2 cup nuts (optional)

Beat eggs until foamy, then add ingredients in order as given. Grease 2 loaf pans well and flour.
Bake 325 degrees for 1 hour.
Insert toothpick in center, if it comes out clean they are done. Let cool on  a wire rack for 15-20 minutes. Run a knife along the edges of the pan to loosen the bread. Turn out on rack to cool completely.

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Until next time, Break an Egg!