Zucchini Bread

As you've read, nothing excites me more than summer produce.  A visit to the farm stand is one of my most treasured times, I am in my element among the bright colors and fresh fragrance.

Zucchini is one of those vegetables that just signifies summer (or late spring) for me.  I love using it in kabobs, stir-fries, and bread.  Zucchini bread is great for breakfast, lunch or dinner!  Martha Stewart even suggests you use zucchini bread as a base for chicken salad for hors d'ouevres.

It's not only versatile, but it's good for you!  Zucchini is not only a source of Vitamin C, but also has good amounts of folate, potassium, and vitamin A.

Zucchini Bread (makes 2 loaves)

• 3 eggs
• 1 & 3/4 cups sugar
• 3/4 cups plus 2 T vegetable oil
• 2 & 1/2 cups grated zucchini (a food processor with a fitted blade works very well for this)
• 2 & 1/2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 3 tsp cinnamon
• 1 cup chopped walnuts
• 2 T walnut oil

Preheat oven to 350 degrees.

Spray 2 loaf pans with cooking spray.

In a large bowl, beat eggs with a whisk for 2 minutes, until light.  Beat in the sugar.  Stir in the zucchini, vegetable oil, and vanilla and incorporate well.

Sift the dry ingredients into the bowl with the wet ingredients, a bit at a time.  Stop and stir to incorporate every so often.  Add the nuts and walnut oil.

Pour mixture into the prepared pans.  Bake for approximately 1 hour.  Cool on baking racks before you remove from loaf pans.

Slice, serve, and enjoy!