Zucchini Time!

I love this time of year where the zucchini are in abundance and I try to find as many new zucchini recipes as possible.

The kids were wanting an afterschool snack so I decided to make them some yummy zucchini bread. I've tried "healthier" recipes but I haven't liked any of them so I just use half white flour and half whole wheat flour. You can also substitute apple sauce for the oil (I didn't have any apple sauce o hand). Recipe is at bottom!

First, you whisk the eggs.

You then add sugar to the eggs and start shredding the zucchini. Add zucchini and vanilla to the egg mixture.

Work on the flour mixture separately. And here's where I failed to take pictures--to excited I guess.

Bake your two loaves at 325 degrees for 70 minutes or until done.

Is there nothing better than a warm, buttered piece of zucchini bread at the end of a long school day? I think not!!

ZUCCHINI BREAD

3 eggs

1 cup vegetable oil

1 cup white sugar, 1 cup brown sugar

2 cups grated zucchini

1 tsp. salt

1/4 tsp. baking powder

3 cups flour (I use half white, half whole wheat)

3 tsp. cinnamon

1 tsp. baking soda

Preheat oven to 325 degrees. Grease and flour two loaf pans.

Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, and salt. Stir into the egg mixture. Divide batter into prepared pans. Bake for 60-70 minutes or until done.