What to do with all that Zucchini

Marti makes an amazing Zucchini Bread. If you have never tried this amazing desert you should whip up a batch. Simple ingredients, simple process, simply delicious. This is a year round favorite on The Return Homestead.

While we use Zucchini for many other dishes, powders (freeze dried), canned goods, the bread is my favorite. Healthy, nutritious, filling, and, yes, sweet. Every year we cut back on the number of Zucchini plants we put in the ground and we are always flooded with squash by mid summer. We don't waste any of it.
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Zucchini Bread

3 eggs
1 c sugar
1 c oil
2 t vanilla
3 c flour
1 t baking soda
1 t baking powder
1 t salt
1 t cinnamon
3 c grated zucchini
1/2 c nuts

1. Beat eggs and sugar. Add oil and vanilla and mix well.
2.combine all dry ingredients and add to wet mix. Add zucchini and nuts stirring until well mixed.
3. Spoon into 2 greased loaf pans.
4. Bake 350 degrees for 1 hour or until done when checking with toothpick.