Zucchini Bread

Even if you don't garden, farmers markets, local farm stands and even your grocery store are chock full of seasonal veggies right now like squash and zucchini. There's so many advantages to buying local food: you support local farmers, cut down down on greenhouse gases because things don't have to be transported from Venezuela, and you'll likely save a lot of cash, too. 

Lucky for me, I have an abundance of zucchini, and off course, I love to roast or grill them up for dinner, but a summer favorite in my family is also zucchini bread. Moist, delicious, and easy to make, it's sure to become your family's favorite, too. And I promise, it doesn't taste like zucchini, so don't tell your kids. Add your choice of nuts or even chocolate chips if you're in the mood. In the fall, I even like to substitute diced apples for the zucchini.

Zucchini Bread

Ingredients:
3 eggs
1 cup oil
2 cup sugar
2 1/2 cup shredded zucchini (usually one large or two small ones will do)
3 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/8 tsp nutmeg


Mix all the ingredients, except the zucchini. Add that last. Split mixture into two loaf pans and bake one hour at 325 degrees.