My Weekend Grub contribution isn’t particularly healthy for you, but it’s oh-so-good and uses one of those prolific garden ingredients that take over your yard anyway: zucchini.

Zucchini is a type of squash, typically green and best picked when it’s about 6 inches in length (although I’ve forgotten to pick mine early and they can end up as big as my calf). I like this recipe because you can shred the zucchini in the Summer/Fall, freeze it, and make this tasty, cozy bread all Winter long.

Zucchini Bread

Sift: 3 c. flour
1 t. salt
1 t. baking soda
3 t. cinnamon
¼ t. baking powder

In a separate bowl, beat 3 eggs.

Add to the eggs: 2 c. sugar
1 c. vegetable oil
3 t. vanilla
Flour mixture
2 c. shredded zucchini

Pour batter into two loaf pans and bake 45-55 minutes at 325 degrees.