My dad is an awesome gardener. He always has a bumper crop of zucchini. My family doesn’t really like it as a vegetable but devours it when I make zucchini bread.  Here is the recipe I use. (I usually have to double it and make multiple batches to use all the squash he gives us.)

 

3 cups shredded zucchini (I use my Salad Shooter to shred the squash)

1 2/3 cups sugar

2/3-cup vegetable oil

3 teaspoons vanilla

4 eggs

3 cups whole-wheat flour (or all-purpose flour)

2 teaspoons baking soda

1-teaspoon salt

1-teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ cup chopped nuts (if desired)

½ cup raisins (if desired)

 

Place oven racks so the top of the bread pans are in the center of the oven. Preheat the oven to 350°F.  Grease the bottoms of two 8X4 or 9X5 pans. 

 

In large bowl mix zucchini, sugar, oil, vanilla and eggs until well blended.

 

In another bowl, thoroughly combine all dry ingredients except for nuts and raisins.

Add this mixture to the zucchini mixture and stir until completely well mixed.

Stir in nuts and raisins.

 

Divide evenly between the two greased pans.

 

Bake for @ 1 hour to 1 hour 20 minutes or until toothpick inserted into the center comes out clean. Remove from oven and let cool before removing from pans.  When completely cooled, can be stored well wrapped at room temperature for up to 4 days and for 10 days in the refrigerator.

 

 

My kids love to have this heavier bread for breakfast with a bit of butter.