The Best Ever Zucchini Bread

Remember how I bake The Best Ever Banana Bread? Well, I've found it's cousin. But, more on that in a minute.

First up some housekeeping issues. You will notice on the bottom of all my posts, near the comments icon, you will now see the icons for Facebook, Twitter, Email, Blogger, and Google Buzz. That means you can easily click on one of these icons and send my post on! Want to Tweet about it? Hit the Twitter button. Want to share with a friend via email? Hit the Email button.

Easy as pie.

I also want to thank Foodbuzz for sending me two boxes of Kellogg's Fiber Plus cereal - Berry Yogurt Crunch and Cinnamon Oat Crunch. I have yet to try the berry kind, but the cinnamon kind is yummy! Reminds me of Cheerios, but with a touch of cinnamon.

Cheerios, why haven't you thought of this?

And secondly, I want to thank Buitoni and Foodbuzz for sending me a coupon for a complimentary frozen meal for two. I'm excited to try and lobster and shrimp ravioli!

So, the only suggestion I got for jobs yesterday that would allow me to stay at home would be daycare. Hmm....just don't think I could handle that. Let me remind you our house is about 950 sq. ft. Yes, you heard me right. Feel sorry for me! Any other ideas?

Zucchini time! Who is on overload in their garden with zucchini? If so, make loaves of this bread, throw them in the deep freeze and enjoy all year long.

You can thank me later.

The Best Ever Zucchini Bread

adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (love her!)

1 1/2 c. unsalted butter
1 c. sugar

1/2 c. honey
2 large eggs
2 cups shredded zucchini, drained
1 t. vanilla
2 c. all-purpose flour
1 t. baking soda
1 t. salt

1 t. cinnamon

1 t. nutmeg
1/2 c. buttermilk (or regular milk)
1 c. chopped pecans

Preheat oven to 350 degrees. Grease 2 loaf pans. With an electric mixer or stand alone mixer, cream butter, sugar and honey together until fluffy. Add eggs one at a time. Beat in the zucchini and vanilla. Sift flour together with the baking soda, salt, cinnamon and nutmeg and add to the mixture alternately with the buttermilk, beginning and ending with flour. Fold in nuts.

Pour the batter into the loaf pans and bake for 50 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.

These loaves have shown up at the farmer's market almost every week now...but guess what? I'm out of zucchini!