It is zucchini time in the garden. Time to dust off all the many recipes to use this wonderful food.
I found this recipe on the Food Network site many years ago. It is delicious.
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional
Preheat oven to 350˚F. Grease & flour a 9×5 loaf pan.
In a large bowl stir together the first 8 ingredients, mix well. Add the oatmeal and stir. Make a well in the center.
In a small bowl whisk the eggs, oil and vanilla. Pour into well. Fold together. Stir in the zucchini. Do not overmix.
Scrape the batter into the loaf pan, mounding the center. Sprinkle with the turbinado sugar. Bake 60-65 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, turn onto a rack covered with a clean dish towel to prevent indentations. Cool another 10 minutes before slicing.