Since I missed National Sneak Some Zucchini Onto Your Neighbor’s Porch Day back in August, I’ve wound up with a bumper crop and no poor sucker to pawn it off on. So, rather than endure yet another side dish of zucchini with tonight’s dinner, I decided our homeschool math session today would focus on fractions and measurements — specifically, doubling my Zucchini Bread recipe (below).

Although it’s too late for me to submit it to this week’s Carnival of the Recipes (Poetry Quiz edition) at Technogypsy, with luck I’ll remember to send it off to next week’s host, Men in Aprons (oooh, the imagery!).

Zucchini Bread
Makes 5 mini-loaves or 2 large loaves

Preheat oven to 350

Ingredients

1. 3 eggs
2. 2 c. sugar (I use Splenda and it works just fine)
3. 1 c. vegetable oil
4. 1 tsp. vanilla
5. 2 c. whole wheat flour
6. 2 t. baking soda
7. 1 t. salt
8. 1/4 t. baking powder
9. 2 Tbsp. cinnamon
10. 2 cups shredded zucchini

Directions
1. Beat eggs until frothy.
2. Add sugar (or Splenda), oil and vanilla to eggs. Beat until creamy.
3. Stir in remaining ingredients, except zucchini, until well mixed.
4. Fold in zucchini.
5. Pour into greased pans.
6. Bake at 350 for 45 minutes for mini-loaves, 60 minutes for large loaf pans. Test with toothpick to ensure they’re done. Remove to wire rack to cool.

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