A Good Time of Year for Zucchini Bread

We have been enjoying our garden and trying to find different ways to cook all the zucchini. The kids really love this zucchini bread. (Well, not Emily, she won't even taste it--if she did I know she'd like it.) But the fact that Madison will eat it is proof that it's really good. So here's the recipe (I combined three different recipes--try it, you'll like it).

Zucchini Bread

4 eggs, beaten

1 cup canola oil

1 1/2 cups sugar (you could put in 1 3/4 cups, I like it better with less)

1/3 cup water

1 teaspoon vanilla

3 1/4 cups flour

1 1/2 teaspoons salt

2 teaspoons baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

3 cups grated zucchini

Heat oven to 350 degrees. Combine eggs, oil, sugar, water and vanilla in mixer. Beat 1 minute. Add flour, salt, baking soda, nutmeg and cinnamon. Beat 1 minute. Stir in zucchini. Divide batter between two regular buttered and floured loaf pans. Bake 50-55 minutes.

If making mini loaves--divide between 5 pans and bake about 40 minutes.