Zucchinis

This summer I have gone zucchini crazy;its hard not to--- they seem to just keep growing and growing in the garden! Whats so great about zucchinis? You can pretty much add them to anything and won't even know they are there.So why would you do this?To get Vitamins A & C, fiber & the antioxidant benefits of the zucchini.I've added zucchini to soups, breads, pastas, pizza, baked goods---you name it!Zucchini bread is one of my favorites. Here is one my grandma and I made last week that was delicious! The oatmeal adds a gooey yet nutritious addition to the bread!

Oatmeal Zucchini Bread
Makes 2 loaves

Ingredients

1/2 cup sugar
1/2 cup brown sugar
3 eggs
2/3 cup vegetable oil
1 teaspoon vanilla
1 cup unbleached white flour
1/2 cup whole wheat flour
1 cup old-fashioned oats, uncooked
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cups shredded zucchini (keep the skin on!)
1 cup chopped walnuts or semisweet chocolate chips (optional)

Directions
Preheat oven to 350 degrees F. Grease two 8 X 4 inch loaf pans.
In a large bowl, beat together sugar, eggs, oil & vanilla.
Add white & wheat flours, oats, baking powder, salt, cinnamon, & nutmeg.Mix until just dry ingredients are moist.
Squeeze excess liquid from shredded zucchini.Stir in zucchini & nuts/chocolate chips, if using.
Spoon the batter into greased loaf pans. Bake for approximately 50 minutes.
Cool 10 minutes. Remove from pans and cool completely before slicing.