Zucchini Bread

It's been a competition this summer between me and whatever critters are nibbling on the zucchini I'm growing, so I've been harvesting most of my zucchini while they're still pretty small. Although this requires having more zucchini harvested to make anything substantial, baby zucchinis are sweeter than the large ones.

I've finally collected enough zucchinis to make a bread, about 5 small zucchinis, and one medium-sized one. If you're like me and you absolutely love zucchini bread but hate grating zucchinis, you can grate zucchini quite easily in a food processor and save yourself a lot of time.

Aside from the zucchini (you'll need 1 1/2 cups grated), here are the other ingredients I used in this bread:

• 1 1/2 cup flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/2 cup canola oil
• 2 eggs
• 1/2 cup sugar
• grated lemon rind from one lemon

To make the bread, preheat the oven to 350 degrees. Chop the zucchini into small pieces and grate in a food processor until you have 1 1/2 cups:

Set the zucchini aside:

In a large bowl, stir together the flour, baking powder, salt, and cinnamon and set aside:

In a medium bowl, beat the eggs with the oil, sugar, and lemon rind:

Stir the egg mixture and zucchini into the dry ingredients until all ingredients are incorporated:

Pour the batter into a greased loaf pan and bake for 1 hour. Bread is done when internal temperature reaches 200 degrees, or when a wooden toothpick inserted into the center of the bread comes out clean.

Cool the bread for 10 minutes in the pan. Remove the bread from the pan and cool completely on a wire rack before slicing. Enjoy!