It's that time again ladies. What to do with all that zucchini? Gosh - I don't even have a garden this year and it's still coming out my ears. I LOVE this squash (can I say that?). In the past weeks I've eaten zucchini sandwiches, feta and zucchini fritters and of course zucchini bread. My recipe for Zucchini Bread comes from "More with Less" by Dorris Janzen Longacre. This recipe book is really a good investment if you don't already have it.
Preheat to 350.
3/4 cup sugar
1 cup vegetable oil (I used half vegi oil, half applesauce)
2 C raw, peeled and grated zucchini
1 tablespoon vanilla
3 C flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon (I used 2)
Add to zucchini mixture and stir until blended
Pour into two loaf pans and bake for 1 hour.