from the garden: zucchini bread

As we near the end of our gardening season and our refrigerator is overflowing with zucchini and squash, I thought I would share my favorite recipe using zucchini. It is my favorite hearty bread, especially on a crisp fall morning paired with a chai tea. mmm.

I make the healthier version, since we use it as a breakfast bread. It would be delicious with a little whipped cream and coffee for dessert. I hope you'll try it!

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
3 tsp. cinnamon
2 c. grated, peeled zucchini (approximately 3 medium sized)

Beat eggs, add oil; then add sugar and vanilla. Sift flour and measure; sift again with other dry ingredients. Add dry ingredients to egg mixture and mix well. Mix in zucchini. Pour into 2 greased and floured loaf pans (9x5). Bake at 325 for about one hour or until done.

*For a healthier alternative, substitute half of the oil with 1/2 cup of natural applesauce and omit 1 cup of sugar. I also do not peel the zucchini for added nutrients. Whole wheat flour can also be mixed in for an added crunch and flavor.