This time of year folks have lots of zucchini in their gardens. One way to use them, especially when they grow very large, is to make zucchini bread. This recipe was given to us by Judi Dick, one of our customers, who told us that this is the best zucchini bread recipe she’s ever had. Her tricks (which she’s sharing with all of you)… mix the ingredients together in the order shown below… and be sure to peel the zucchini before grating it.

• 2 C. sugar
• 3 eggs beaten
• ¾ C. vegetable oil
• 3 C. zucchini, peeled and grated
• 3 C. flour
• ½ tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. cinnamon
• ¾ tsp. nutmeg
• 1 tsp. vanilla
• 1 C. nuts or raisin (optional)

Mix ingredients together in the order shown in the list above... important! Grease and flour one large or two small loaf pans. Bake at 350 degrees for 45 mine (for small loaf pans) to 60 minutes (for large loaf pan.) Test doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done. Let cool, then either eat or freeze. Delicious dusted with powdered sugar or drizzled with a simple glaze.