Healthy zucchini bread

I love zucchini. It is one of my favorite vegetables. We used to grow plants that were bigger than me (and sometimes monstrous, mutant zucchinis as well) when I was younger. I have come to look forward to not only oven roasted or barbecued zucchini, but also healthy zucchini bread in the spring and summer. It seems wrong to bake a vegetable into something bad for you (unless its sweet potato fries, and then it’s just fine : ) ), so I tried my best to make my bread as healthy as possible.

Ingredients:
Makes one loaf

1. Preheat the oven to 350 degrees F.
2. Butter and flour your pan. (I always always always butter and flour pans instead of spraying with oil. Pam and other oils are not only bad for your health, they are also in extremely unsustainable packaging, take a great deal of energy to pack and ship to you, and they are more expensive than alternative methods (not to mention the weird taste they can have). Butter and flour is just as easy.)

3. Mix together sugar, eggs, and vanilla.
4. Mix in the grated zucchini and the melted butter.
5. Add baking soda and flour (I combined them first) a third at a time (if you have a stand mixer you can just slowly add it in).
6. Add cinnamon and nutmeg. Mix thoroughly.

7. Put batter into pan.
8. Bake for 40-60 minutes (it depends on your oven when you need to take it out. Mine was done at about 45 minutes). Remove from oven when a toothpick inserted to the center comes out clean.
9. Remove from oven and cool in pan for 10 minutes before turning it over onto a wire rack to finish cooling.

10. Spread with butter (optional) and enjoy.