This was submitted by Dancing Roots Farm crew member Melissa Streng, who says it is a delicious, moist, not-too-sweet zucchini bread. All summer squash can be used interchangeably; this recipe is a great way to use those large squashes you might find in your box (!)  Zucchini breads freeze well too.

from Gardening at the Dragon’s Gate by Wendy Johnson Says Johnson, “It helps to eat zucchini bread on foggy, cool mornings, dream of the garden that is stirring to life, just beyond the edge of your appetite.”

3 eggs                                        3 cups zucchini, grated

1 cup oil                                    1 1/2 sugar

1 Tbsp vanilla                           3 cups sifted flour

1 tsp salt                                   1 tsp baking soda

1 Tbsp cinnamon                     1/4 tsp baking powder

Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Sift together flour, salt, baking soda, cinnamon and baking powder. Add to egg mixture and mix until blended. The batter will be stiff. The liquid in the zucchini comes out in the baking.  Divide batter into two greased 9″x 5″ loaf pans. Bake at 325°F for about an hour. Cool on wire rack. Cut into generous slabs and serve while still warm.