- ZUCCHINI EVERYWHERE!!!!

So, our garden is producing zucchini faster than we can keep up. I'm serious when I say it grows 6 inches in one day! Kurt picked another basket of zucchini this afternoon when he got home from work. He sauteed some for our dinner with a little olive oil, onions and some bacon. It was SO good! I tried to do my part by making zucchini bread before I went to bed. I'll have to figure out what else to do with all this zucchini. Anyone have any good recipes????


ZUCCHINI BREAD

INGREDIENTS:

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs

1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts

DIRECTIONS:

1.	Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2.	Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.	Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.	Bake for 60 to 70 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.