Zucchini Bread

The mother of a pair of campers where I work recently bequeathed pounds of zucchini to us.  My boss made baked zucchini for lunch the other day, and I took two large specimens home to turn into baked goods to give to the staff.

This zucchini once shredded was far too great for the bread that it was intended for.  But, I used what I could.  The recipe I used came from here.  Very easy, and similar to a pumpkin bread recipe I like to use during the fall.  Basically, it's the muffin method.  The muffin method employs the mixture of wet ingredients before adding the dry.  So, first I combined the eggs, oil, vanilla and sugar (yes it's a "wet" ingredient) in a bowl.

Slowly add the dry ingredients, previously mixed together in a separate bowl.

Stir in 2 cups of shredded zucchini.

Pour into loaf pans and bake for 1 hour.

This is a lot of zucchini, and I know I won't use it all in one recipe.  Next on my list is chocolate zucchini cake, again for the lovely staff at my camp.