Scrumptious squash

Now that we have a real-size kitchen I've had the occasional urge to cook, or better yet, bake. For those that know me well know that I'm not the biggest fan of the kitchen, but before living in Brooklyn with my tinier-than-tiny kitchens, I did indulge in baking fairly often.

While visiting E's uncle and aunt for dinner the other night we were presented with a monstrous squash, aka home-grown zucchini. What was I supposed to do with a vegetable the size of my 8-month old son? Luckily, I came across a *guaranteed to be tasty* zucchini bread recipe by Betty Crocker which I decided to try. And tasty it was! Between my parents and E and I it lasted about a day and a half. Unfortunately, the recipe only required half of the gourd and I have no idea of what to do with the rest.

Here's the recipe for those of you that are interested. If you have any suggestions for what I can do with the other 1/2, let me know.

Zucchini Bread

3 cups shredded zucchini [or 1/2 of the gigantor one I had]
1 2/3 cup sugar
2/3 cup veg oil
2 tsp vanilla
4 large eggs
3 cups all purpose flour or whole wheat flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves [forgot the cloves...oops!]
1/2 tsp baking powder
1/2 cup coarsely chopped nuts [I used walnuts]
1/2 cup raisins [optional...I used Sultana raisins because that's what I had on hand.]

1. Move oven rack to low position so that tops of pans will be in centre of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in centre comes out clean. Cool in pans on cooling rack 10 minutes.
4. Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.