Recipe Of The Week: Best Zucchini Bread, Ever

Quick and Easy Zucchini Bread

2 cups of chopped zucchini in the blender, with peels
1 cup oil
2 teaspoons vanilla
3 eggs

Blend the first 4 ingredients in the blender.

Add to the blender:
2 cups flour
2 cups sugar
1 teaspoon of salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon of cinnamon

Pour into two greased loaf pans.  Bake at 325 degrees for 50-60 minutes.

Summer squash is a general term used for more than 70 different varieties of fast-growing, tender- skinned, soft-fleshed, bland-tasting squash.  Zucchini is by far the most famous ( or is it infamous?) of all summer squashes.  Some other common types are yellow squash-either straight or crook necked- and scallops (also called patty pans).  Summer squash keeps for about 7-10 days refrigerated; they can not be winter stored. 

Yield: 1 lb summer squash =  4 cups sliced or diced

The Practical Produce Cookbook