Zucchini Tuesday

As in every other year, the zucchini is becoming plentiful (I'm glad I only have 1 plant this year). I had 9 sitting on the kitchen counter tonight and decided I'd better get busy and do something with it before it gets spoiled. Marilyn, who works down the hall from me brought in some zucchini bread last week and she willingly shared her recipe, so 2 of my zucchini went into this bread. The recipe calls for 2 cups of zucchini, but the 2 zucchini I shredded came out to 3 cups, so I increased the recipe by one-half and ended up with three loaves. (especially delicious when still warm from the oven)

When I was checking the garden last evening and removing the jumbo zucchini I had missed picking a week ago, I came across this zucchini pretending to be a duck. Pretty cool, eh?

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

MARILYN'S ZUCCHINI BREAD

2 cups sugar

2 cups shredded zucchini

1 cup oil

3 eggs

1 tsp. each of baking soda, baking powder, salt

(I also added 1 tsp. each of nutmeg and ground cloves)

1 tbsp. each of cinnamon, vanilla

3 cups flour

1 cup chopped pecans or walnuts (if desired)

Mix all ingredients together in the order shown and pour into greased loaf pans. Bake at 350 degrees (325 degrees if you're using glass pans) for 50-60 minutes.

This recipe makes 2 loaves.