Let them eat zucchini bread
By Lynda Rego
lrego@eastbaynewspapers.com
I started six zucchini plants indoors. Four made it outside and then only two survived the rabbits, rain and squirrels. Thank goodness only two survived! We’ve already had about eight zucchini and the plants are still covered with flowers.
Luckily, I have quite a few good zucchini recipes and this zucchini bread is a favorite for breakfast and/or dessert. You can sandwich thin slices with mascarpone or cream cheese for a nice snack, too.
And, because it makes two loaves, you can share one with family or friends.

Zucchini Bread
Makes 2 loaf pans
3 eggs
3/4 cup oil
2 cups sugar
3 teaspoons vanilla extract
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
3/4 cup chopped walnuts (optional)
Combine first five ingredients and beat well.
Mix dry ingredients together in a large bowl. Add zucchini mixture. Mix well. Just before the flour is completely incorporated, add the nuts.
Pour batter into two greased and floured loaf pans.
Bake in a 325°F oven for 50 to 60 minutes or until a toothpick comes out clean when inserted in the middle. Cool for 10 minutes, then remove and cool completely on a rack.
This keeps for a week if well-wrapped in plastic wrap and also can be refrigerated or frozen.
NOTE: If you’re using really large zucchini and the shredded zucchini is very wet, blot as much moisture as you can from it before adding to the recipe.
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