Zucchini Bread

First things first, I am absolutely loving my food processor lately. I've had one since I got married, but I've rarely used it until the last few months. They are awesome! It makes quick work of shredding anything (which you will need to do for this recipe) and blending/pureeing anything(which you will need for the homemade spaghetti sauce recipe which will be my next post.) There is a place for the blender, but the food processor is quickly gaining my respect and admiration. If you have one and don't use it, get it out! If you don't have one, look into it, they're not too expensive. Man, someone should pay me for this kind of promotion. Now, onto the recipe!

Ammon's mom uses this recipe, and it probably is more like a cake(see amount of sugar involved), but since it's a loaf shape, we'll call it bread. It's really delicious, so if you have any extra zucchini, or some neighbor's garden is exploding with them, try this recipe. I made a ton this weekend, and then froze them. I don't have a picture, sorry. I hardly ever transfer pictures of my own children from the camera to the computer, let alone a loaf of bread/cake.

Cream the following ingredients together:
3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
8 oz. cream cheese, softened

Mix the following ingredients together and add to creamed mixture:

2 cups oatmeal flour (just put 2 1/2 cups of oatmeal in the blender until it looks like flour)
1 cup regular flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg (I didn't have any and it still tasted good)

Finally, add 2 cups shredded zucchini.

Heat oven to 350 degrees.

Grease loaf pans really well, these do not like to come out.

If you make mini loaves, bake for 35-40 minutes (makes 4 mini-loaves).

If you use a regular-sized loaf pan, it will take 55-60 minutes (makes 2 loaves).