Zucchini Bread

I thought I'd post my recipe for the zucchini bread I wrote about the other day.  It's loosely based on a recipe I found some where online a while back, but I've changed it so much it's barely recognizable.  And I'm sure three of you just fell in the floor shocked that I have the audacity to change a recipe.  

Preheat oven to 375.  

2 eggs

1 1/3 c sugar

2 tsp vanilla

3 c grated zucchini

2/3 c melted butter

2 tsp baking soda

1/4 tsp salt

2 c whole wheat flour

1 c white flour

1 tsp nutmeg

2 tsp cinnamon

1 c chopped nuts

1 c dried cranberries

In a large bowl, mix sugar, eggs, and vanilla.  Mix in zucchini and butter.  Sprinkle the baking soda and salt over and mix well.  Add the flour one cup at a time.  Sprinkle in nutmeg and cinnamon.  Stir in nuts and cranberries if using.  Pour into buttered 5X9 loaf pan and bake 45-60 minutes (until toothpick inserted in the middle comes out clean).  Cool in pan for 10 minutes then turn out onto wire rack.  

Now, fresh zucchini is great, but last summer our zucchini plants were quite prolific, so I took ours and grated them all.  Then I took three cups of grated zucchini and placed it into quart-sized bags and froze them into pretty little green zucchini rectangles.  This way, when I want to make zucchini bread, I pull out a bag, empty it into a colander in the sink, and once it's thawed and drained I'm ready to go.

There are alot of variations you can make with this recipe.  You can use only white flour.  Only wheat flour.  Add chocolate chips.  Leave out the nuts or cranberries or both.  You can use raisins.  Leave out the nutmeg.  You get the idea.  Any way you make it, it will be tasty and gone quickly.  I like it warmed with butter for breakfast, personally.  So, go on now!  Bake!