Zucchini Nut Bread

I know I probably should have shared this recipe with you before I shared the zucchini brownies because now that you've tried those you are probably never going to make anything else with your zucchini again... But on the off-chance you need to make something for an event or get-together where brownies aren't appropriate (not that I can think of what kind of event that might be) or if you want something a little healthier to start your day with (although a brownie for breakfast? Totally okay in my book), this is definitely the recipe for you. In fact, this is always the first recipe Darrell requests once we get our first zucchini out of our garden, and since it is a recipe from Mama Shirley, I'm always willing to oblige him. And of course, happy to oblige him as well, since the recipe is wonderfully delicious. Maybe I should even try throwing some cocoa powder into this recipe just to see what happens? Hmm.... The possibilities... Although as Darrell would say, "If it ain't broke, don't fix it".

Zucchini Nut Bread
(from Mama Shirley)

4 cups coarsely shredded zucchini
3 cups flour
2 1/2 cups sugar
1 1/4 cup vegetable oil
4 eggs, beaten
1 tablespoon + 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (we usually use walnuts or pecans)

Preheat oven to 325*. Grease bottoms only of two loaf pans. Blend all ingredients on low speed for one minute, scraping bowl constantly. Beat on medium speed for another minute. Pour into prepared loaf pans. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool ten minutes. Remove from pan; place on wire rack and cool completely.