One thing about having a garden with zucchinis is that you need to come up with a lot of recipes. You CAN'T throw them away and you get a lot of them. You also can't eat them the same way every time.
The Chocolate Zucchini Bread I made earlier was wonderful, but I also love the recipe for zucchini bread I have had since we lived in Hawaii in the 80's. I changed it a bit and it was so good. It is better the first day because the top is crusty and wonderful. The next day I had a slice for breakfast...OK, I had TWO slices... and the top was moist and delicious. I prefer the crusty top, but both are good. I made this for a dessert to go with the Chicken Chili Cobbler, so I served it with Cool Whip and sliced strawberries. I had it plain for breakfast, but it is also good lightly toasted with a bit of butter. Now that I think about it almost EVERYTHING is good when slathered with butter.
Lemon Zucchini Bread
1 1/2 cups flour
3/4 cup sugar
1/2 to 1 cup chopped walnuts. (optional) I like a lot so I used a lot!
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
2 cups grated zucchini
at least 2 teaspoons lemon zest, I used 1 large lemon and didn't measure it
Preheat oven to 350. Spray a bread pan with Pam.
In a large bowl mix together the flour, sugar, walnuts, baking powder and salt.
In a medium bowl mix the eggs and oil with a fork.
Grate the zucchini and measure it into a 2 cup measure. Dump it back out and let it drain for a bit over the measuring cup. At least that's how I did it. As long as you drain it, find your own way!
I have a micro plane and they do a great job of zesting a lemon. Try not to go too deep and get the bitter white part of the peel.
Add the zucchini and the lemon zest to the egg mixture and stir.