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I was in garden nirvana this morning as I watered the plants and reveled in the colors of the ripening fruits and veggies. Much of the garden is finally maturing, and I was able to pick tomatoes, peppers, zucchini, squash, eggplant, strawberries and grapes. Check out this palette:

And then there was this, one giant zucchini, lurking under the lowest leaves:

I swear it was just bitty yesterday… or maybe it was the day before…

So today I’m sharing with you my mother’s neighborhood-famous zucchini bread recipe, the perfect use for giant, overgrown zucchini.

Emily’s Zuper Zucchini Bread

3 eggs, well beaten
1 cup oil
2 cups sugar
2 cups zucchini, peeled and grated
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1/4 cup nuts or dates (optional)

Mix ingredients in the order given. Pour into greased loaf pans and bake 1 hour at 350 degrees. This will make 2 loaves.

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