z is for zucchini

Zucchini bread is a favorite with my kids. It's easy and healthy, especially when you use whole wheat flour and no chocolate chips. My kids will eat it for breakfast, snacks, lunch, more snacks, and even with dinner. If it has chocolate chips I could probably convince them it was dessert too. They love it. Here is the recipe I use for our beloved zucchini bread:

Zucchini/Pumpkin Bread (Betty Crocker)

3 cups shredded zucchini or 1 can (15 oz.) pumpkin

1 2/3 cups sugar

2/3 cup vegetable oil

2 tsp. vanilla

4 large eggs

3 cups all-purpose or whole wheat flour

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. baking powder

½ cup coarsely chopped nuts

½ cup raisins or chocolate chips, if desired

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans with shortening.

Mix zucchini (or pumpkin), sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except nuts and raisins or chocolate chips. Divide batter evenly between pans.

Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.

Remove from pans. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.