Zucchini Bread

I've been so done with living in New York lately. We've hit our six year mark which is basically unheard of in the army. Usually it's three years and then you're off to your next base. I grew up in Minnesota, so I'm used to the north (especially the winters)...but the northeast is completely different.

My least favorite part about this particular area is the lack of good produce in the stores...in a farming community. There are two farmer's market within a close enough range - one on Wednesday and one on Friday. The one on Wednesday is in the middle of the square and the parking is horrible and I just couldn't imagine going with my kids in tow. The other I haven't been able to go to yet because I either have something going on or it's raining.

I was able to get some zucchini early in the summer - when it didn't really feel like summer here. The rest of the summer was a hit or miss with zucchini.

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What you need:

• 1 1/2 cups flour
• 1 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. nutmeg
• 1 egg, beaten
• 1 cup sugar
• 1 cup zucchini, finely shredded
• 1/4 cup vegetable oil

Directions:

1. Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center.
2. In another bowl, mix egg, sugar, zucchini, and oil. Add zucchini mixture to flour mixture and stir until moistened.
3. Pour into a greased loaf pan.
4. Bake at 350* for 50 to 55 minutes. Cool for 10 minutes.
5. Wrap and store overnight before slicing, if you can manage.

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