We are still getting an abundance of zucchini and yellow squash from our small garden. We have enjoyed all the fresh vegetables so much and will miss them when they are no longer bearing. We feel blessed to have so much produce to eat and give away so late in the season this year. This is my go to recipe for zucchini bread. I just took two loaves out of the oven a short time ago.

3 eggs
1 cup vegetable oil
1 1/2 cups sugar
1 teaspoon vanilla
3 cups plain flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
3 cups grated raw zucchini
1 cup chopped nuts

Beat eggs until foamy. Add oil, sugar and vanilla. Sift together flour, salt, soda and baking powder. Combine with the egg mixture. Stir in nuts and grated zucchini. Put into two greased and floured 9 X 5 X 3 inch loaf pans and bake in 350 degree oven approximately 1 hour. Let cool in pans for 15 minutes before turning out on racks.