Zucchini Bread

When I go to the farmer's market on Saturday, I have a tendency to be over-zealous. I load up my reusable grocery bags with at least a pound each of zucchini, squash, tomatoes, peaches, onions, and anything else that sounds appetizing. I like to find recipes that help me use all those leftovers. This recipe is a great way to use zucchini. We love having it for breakfast with cinnamon honey butter and a cup of coffee... shut up. This recipe makes one loaf.

1 raw medium zucchini, shredded (to equal 1 cup)
1 large egg
3/4 cup of brown sugar
1/2 cup of vegetable oil
1/2 cup of all purpose flour
1/2 cup of whole wheat flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp of salt
1 tsp vanilla
Hand full of walnuts or pecans
Hand full of raisins or dried cranberries

Preheat the oven to 350 degrees. Squeeze the shredded zucchini to help remove some of the liquid. In a medium or large mixing bowl, beat together the egg, brown sugar, and oil. Add the flours, baking powder, baking soda, cinnamon, salt, and vanilla. Stir until combined. Add the zucchini, nuts, and dried fruit if using, mix until combined. Pour into a greased 8 1/2" x 4 1/2" loaf pan. Bake for about 30 minutes until a knife or tooth pick inserted comes out clean.