Easy Zucchini Bread

Hi everyone! It's been a long time since our last post- I'll blame the awesome summer weather and new job adjusting! (New job is fantastic by the way!) Also, for any English readers, zucchini=courgette.

Recently, our farm share has been full of squash and zucchini and we were wondering what to do after we'd already been through, soups, stews and stir-fries! Of course, the answer is obvious: zucchini bread. In the words of the 1990's, "Duh."

This made two loaves and was attacked at home and at work. Recipe adaptation success! Enjoy family :)

Zucchini Bread, adapted from Mom's Zucchini Bread at allrecipes.com

Ingredients
2.5 cups all-purpose flour
.5 cups wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable or canola oil
1 cup brown sugar
1 cup white sugar (You could probably halve this amount if you wanted it less sweet. I would keep the brown sugar though, it got really nice and caramel-y.)
3 teaspoons vanilla extract
1 zucchini + 1 yellow squash grated in the food processor (or just 2 zucchini)


Grease two small loaf pans. Preheat oven to 325 degrees F (165 degrees C).
Wash and prepare your squash and zucchini, and grate in the food processor. You don't have to peel either vegetable.
Sift dry ingredients except sugars together into a small bowl.
In a separate bowl, beat eggs, oil, vanilla, and sugar together. (This would be where our lovely stand mixer came in handy.) Slowly add dry ingredients to the egg/sugar mixture. Split batter into the two loaf pans.
(If you didn't want to make 2 loaves, I've read that the batter freezes well.)
Bake for 40 to 60 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.