Zucchini Bread

{printable recipe here}
I have the best brother in the world but he's far from adventurous when it comes to food (he lived in Greece and never learned to like olives, seriously!) So, when I was "helping" my mom use up her zucchini before it went bad, I actually had to lie to my wonderful brother. "What are you making?" "Zucchini bread" (Oh crap, I realized he would never eat it, why had I said that?) "Sick! It doesn't have zucchini in it really, right?" "Yeah, it just has some green food coloring and is called that." Whew. I hid my bowl of shredded zucchini under a dish towel and it went undetected. When the bread and muffins were out of the oven he actually tried them. And guess what? He liked them, after all, it is crazy delicious. And how couldn't it be? This stuff has so much sugar in it I don't know how you can actually call it a bread! Thank goodness zucchini isn't cheap year round...and I'll look into a less sugary recipe but I can verify that this was definitely an easy, delicious way to go. I got the recipe from my mom's best friend Barb, who's from Utah- they know how to handle extra zucchini up there! She's an amazing cook and her husband does ALL the dishes, too. Apparently she knows how to handle her man, too! ;)

Check out my little budding food photographer below. While I was taking pictures he ran in and made me wait while he snapped a few.

Anne Strawberry's New Favorite Zucchini "Bread"
{printable recipe here}
from Barb Sperry

3 eggs
1 cup oil
2 cup sugar
2 cups grated zucchini
3 Tbsp vanilla
3 cups flour
3 tsp cinnamon
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
½ cup chopped nuts

Preheat the oven to 325. Beat eggs until foamy (about 2 minutes in the stand mixer). Add oil and sugar and mix until incorporated. Add zucchini and vanilla. Blend. Add all dry ingredients and nuts and mix until just barely combined (do not overbeat or it will get tough).

Bake in greased mini loaf pans at 325 for 40-50 minutes or as muffins (about 30 minutes) or mini muffins (about 20-25 minutes). (Note- these times are approximate, since I used mini pans and 1 1/2 of a recipe so I had a lot of batter. Watch your bread carefully while baking. Make sure it's not underdone or the bread will collapse after cooling.)