Zucchini bread.

I got some really fresh, local organic, zucchini at the market yesterday.
I made this bread with it, packaging some of the slices, and some additional small heart shaped loaves, for a bake sale. It tastes really good with cream cheese.

Zucchini* Bread (*Cucurbita pepo)

3 ½ cups flour
2 large zucchini, grated (2 ½ c)
1 t salt 1 C sugar
2 t baking powder 4 eggs
½ t baking soda ½ C oil
½ t ground cinnamon 1 C toasted chopped pecans
½ t ground nutmeg

Preheat oven to 350°. Grease and flour 2 loaf pans. Mix together flour, baking powder, salt, baking soda, cinnamon & nutmeg. Combine zucchini, sugar eggs, and oil in a large bowl. Mix well. Stir dry ingredients into zucchini mixture just until combined. Toast nuts in a hot oven for 8 min., tossing often. Let nuts cool and fold into mixture. Transfer batter to loaf pans. Bake 50 -55 min., then remove bread from pans and cool on racks. Makes 2 loaves.