Zucchini Bread

I bought some really delicious zucchini from the farmer's market last week and I just couldn't use it all, so I decided to make zucchini bread.  You'll probably hear this over and over again, but my very favorite baking cookbook is The Joy of Vegan Baking. So I decided to use the recipe from there for zucchini bread. (You can follow the link for the recipe on Googlebooks)   It turned out great!

Tips on the recipe:

• It tells you to grate the zuchinni, but I shredded it, unpeeled, with the shredding blade on my food processor and it turned out great!
• It also gives you the option of using Ener G Egg replacer or ground flax seeds. I used Ener G.  The stuff is great to have around even if you cook with eggs because sometimes you run out, and if you have a box of this in your cabinet you never have to go without your favorite baked goods just because you ran out of eggs!  Tip: It says to whip it in a food processor or blender first.  They're not kidding,  don't skip this! It becomes this creamy fluffy stuff that helps make it more like an egg.  I use the beater on my Kitchenaid on high for about 2 minutes.
• The recipe calls for nuts and raisins. I didn't have any so I left them out.  My friend puts frozen blueberries in hers and it's so good!  She said she tosses the frozen blueberries in flour first to keep them from bleeding into the bread.