Zucchini Bread

Mid-last week I decided that it was time to use some of the zucchini I picked out of my garden.  It wasn't dinner time, so no zucchini dish needed; but I had wanted to make zucchini bread.  Honestly, that's one of the reasons why I planted the little $.80 plant, to have zucchini to make bread.  So Colleen (my future sister-in-law) helped and we went to town! 

Well, not literally went to town.  I had everything we needed. 

I took a loaf to work and a loaf to my parent's house.  The loaf at work was gone by 10am.  I had to call my mom and tell her to make sure she saved some for Colleen to try.  So good!  I was even told that someday I'll make somebody very happy with my culinary skills.

I found the recipe at tastykitchen.com. 

Zucchini Bread
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Easy

Ingredients:
3 whole eggs
2 cups sugar
1 cup vegetable oil
1 tbs vanilla
2 cups loosely packed grated zucchini (do not peel)
2 cups flour
1 tbs cinnamon
2 tsp baking powder
1 tsp salt
1/2 cups chopped walnuts

Instructions:

1. Beat eggs.  Add sugar, vegetable oil, and vanilla.  Beat mixture until thick and frothy.
2. Stir in zucchini (do not peel it).  Sift and add the rest of the ingredients.
3. Pour mixture into two floured loaf pans.  Bake at 350F for 1 hour.  Insert cake tester in center until it comes out clean.  Cool in pan for 10 minutes, then remove and place on rack until it completely cools.

*I used 1/2 cup oil and 1/2 cup unsweetened applesauce.  Totally good, you can't tell there was a partial substitute.