zucchini bread
Zucchini is my son's favorite vegetable, and so we grow it every summer. Anyone who has grown zucchini knows its exponential growth potential. So we found many ways to use it.

I considered including this in the "Plants" section, but the sugar, pineapple and vanilla won it over to this section.
7/8 cup oil (*not* olive or sesame oil!)
3 eggs
2 cups sugar
2 cups shredded zucchini
2 cups flour
1 cup crushed pineapple
1t vanilla
1/2 cup nuts (usually walnuts, sometimes pecans)
1t lemon rind

1t baking soda
1t baking powder
1t salt (white)
Whisk eggs and mix together with oil and sugar. Sift the flour, baking soda, baking powder and salt together. Mix dry sifted ingredients into the egg/sugar oil mixture. Add zucchini, pineapple, vanilla, nuts and lemon rind.

Pour into a greased and floured bundt pan. Bake at 350 degrees for one hour or until a toothpick pierced to the center of the cake comes out clean.