Autumn has come and with it the end of what-am-I-going-to-do-with-all-this-zucchini season. Earlier this week I used my one last, lone zucchini to make one of my favorite treats – zucchini bread. This quick bread freezes well so it is a way, though not a particularly space efficient one, to store the excesses of a zucchini harvest. I slice it before putting it in the freezer, then I can easily remove just the amount I want each time.

I adapted this recipe from an old pumpkin bread recipe. You can easily change it back to pumpkin bread by substituting pureed pumpkin or winter squash for the zucchini.

Zucchini Bread

Combine:

• 1 c whole wheat flour
• 3/4 c all-purpose flour
• 1/4 t baking powder
• 1 t baking soda
• 1/2 t salt
• 1/2 cinnamon
• 1/4 t cloves

Beat until light and fluffy:

• 3/4 c brown sugar
• 1/4 c butter
• 2 eggs

Stir in:

• 1/3 c milk
• 1/2 t vanilla extract
• 1 c grated zucchini

Fold the wet ingredients into the dry, then fold in 1/2 c chopped walnuts and 1/2 c raisins.

Bake in a greased loaf pan at 350 for about one hour.