There’s a joke of which a coworker reminded me recently that goes something along the lines of how everyone makes sure to keep their cars and homes locked up in July and August, not out of fear of crime but out of fear of zucchini: everyone grows it because it’s easy to grow but then they have too much and will give it to anyone they can.  She told me this joke as I handed her two giant zucchini from our garden, which she claimed to have wanted and seemed to have been very appreciative of!

So one thing to do with all that zucchini is make zucchini bread.  Here’s the recipe I used, which is shown in the photos in the post below.  Zucchini is already pretty sweet, and of course when you finely grate it and mix it 3 cups of sugar (3 cups!!)…this is basically a sweet and slightly spicy cake-like bread with a hint of a greenish tint.  Not for any zucchini purists.  Although at this point you’re probably begging for ways to use up that zucchini without having it rubbed in your face that you are indeed eating zucchini yet again.

Adapted from Paula Deen (with uncharacteristic little use of butter)

3 1/4 cups flour

1 1/2 tsp salt

1 tsp ground nutmeg

2 tsp baking soda

1 tsp cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini (which is about 4-6 small-medium zucchini)

1 tsp lemon juice

Preheat the oven to 350.  In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.  In a separate bowl combine oil, eggs, water, zucchini (I grated this very finely by hand, using a grater with very small holes; a coarser grate, which if course could be done much more easily in a food processor, would probably impart a more obvious zucchini flavor and texture), and lemon juice.  Mix wet ingredients into dry.  Spray two standard loaf pans with cooking spray and pour the batter in evenly.  Bake for 1 hour or until a toothpick inserted into the middle comes out clean.

I made this in one regular and two mini loaf pans, and gave one of the mini loaves to a friend of Chris’s who happened to have stopped by and who is always very admiring of anything I bake and has the fortuitous timing to always come over when I happened to have just baked something.  Anyway, he reportedly ate the entire loaf that evening while sitting in traffic.  And it has vegetables, so it’s obviously good for you!

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