Its zucchini time in Minnesota

Ready or not, zucchini are now in full production mode.  I've already given zucchini to neighbors on both sides of our house and made a couple of loafs of zucchini nut bread. Last night we incorporated zucchini into a pan of quiche. In keeping with my savoring theme I bring you a recipe that I received from my mom.  So you know its good ;-)

Zucchini-Nut Bread

3 eggs                                                      3 C flour
1 C sugar                                                 1 t salt
1 C vegetable oil                                      2 t cinnamon
2 C grated/finely chopped zucchini          1 t baking soda
1T vanilla extract                                      1/4 t baking powder
1 C chopped walnuts                                1/2 cup chocolate chips (I added this)

Preheat oven to 350 degrees.  Beat eggs then stir in wet ingredients and then add the dry ingredients.

Pour into 9" x 5" pan or two 8 1/2" x 4 1/2 " loaf pans.  Bake approximately for 1:20 minutes.

PS  For more ideas on how to utilize zucchini, the StarTribune has an article in today's paper, Ways to use up zucchini bounty.