Fresh From the Oven

As I write, a large loaf of zucchini bread finishes up its baking. We did give four squashes to a neighbor today, and I figured I had to make more bread. We do need to use up this squash, but this bread also happens to be tasty. Here is the recipe:

Prep time is about 15-20 minutes and baking time is 1 1/4 to 1 1/2 hours.

Mix:

• 3 cups fresh shredded zucchini1
• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 4 large eggs

Slowly add to this mixture:

• 1 1/2 cups all purpose flour
• 1 1/2 cups wheat flour
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder

I use a large loaf pan (9″) and bake it for 1 hour and 15 minutes at 375 degrees. You can also use two small loaf pans (8″) and bake for 50-60 minutes.

Let cool and slice her up.