Tis the Season

It sounds simple enough...2cups grated zucchini. But in reality it ain't that easy!
I love Zucchini Bread, hate the peeling and grating. I have had two large zucchini staring at me perched in the corner of my counter for several days now. My friend Annette stole them from her brothers garden just for me so I could make the bread, she has asked me about it "you got that zucchini bread done yet?"
So finally tonight I took the plunge and decided to be ambitious. Of course I never make a single batch, not me, I double everything, even things I have never made before, so when I crash it is in a big way.
The zucchini have now been peeled, hacked up and grated (just enough for a double batch) and the remainder stuffed into a plastic bag and tucked neatly into the vegetable keeper in the fridge. The pieces will wait there until 1) they go bad and are thrown away or 2) grated for another double batch. I live dangerously so we will see what happens.
My kitchen now smells like cinnamon, all warm and toasty and the muffins just came out, mmm... the bread will be done in a little while. So yes it is worth it now that the dishwasher is full and going and the counter tops have been cleared of all the green rinds that are tucked neatly into the garbage can, yup it is worth it.
Hillary gave me this great recipe, have fun with it!
ZUCCHINI BREAD
3 beaten eggs
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
3 tsp vanilla
3 cups flour
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 cups grated zucchini

Makes 2 loaf pans
Bake @ 350 degrees (50-60 minutes)
muffins (15-20 minutes)