zucchini bread

the very first time i posted on this blog i mentioned that my husband had two favorite foods that his grandmother used to make which we never found the entire recipe for...just notes scattered through her cookbooks. the first, her eggplant parmesan i tackled in that first post, but it took until now for me to take care of working out the zucchini bread recipe. i've made minor tweaks to what i'm sure was a simpler recipe at first, i've added in a spice, upped the amount of zucchini, and used white whole wheat instead of white flour. i think it tastes great, and it just got the seal of approval from the hubby, so i hope you enjoy it!

ingredients:
3 cups white whole wheat flour
2 cups peeled and shredded zucchini
1.5 cups brown sugar
3/4 cup canola oil (or melted and cooled butter if you are throwing caution completely to the wind)
4 large eggs
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt

special equipment:
a loaf pan

directions:
preheat the oven to 350 degrees.
combine all ingredients in a bowl, being careful not to over mix.
grease the loaf pan with pam or with butter...your choice, then pour in the batter. place the loaf pan in the oven and cook for 50 minutes, then cover the top with foil and cook for an additional 10 minutes. check the center with a toothpick, if not done cook for an additional 10 minutes until the toothpick comes out clean.
let cool, then enjoy.

notes:
vj's favorite way of eating this is to slice a piece, heat it in the microwave or toaster oven, and then top with a big dollop of vanilla ice cream...
i love toasting it and spreading it with thick gooey honey...
any way you slice it, i'm sure you'll enjoy!